Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

100 min or 3–4 hrs stovetopServes 10

A deeply flavored braised beef soup with Sichuan spices, tomato, and bean paste, served over fresh noodles with bok choy and pickled greens.

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prepCut beef shank into 2-inch chunks
prepSmash ginger and garlic
prepCut scallions into 2-inch segments
prepCut onion into wedges
prepCut tomato into wedges
prepRip dried chilies in half
prepFinely chop cilantro and scallions for garnish
1.4 kg beef shank, cut into 2-inch chunks	Blanch beef, drain & rinse		Add beef, tomato paste, bean paste, sugar, soy sauce & wine; mix	Pour in water, add spice packet, cinnamon, bay leaves, fennel, cumin, coriander, Sichuan pepper & black pepper	Pressure cook 100 min (Instant Pot) or simmer 3–4 hrs (stovetop)	Release pressure carefully	Serve soup with noodles, bok choy, cilantro, scallions & pickled greens
2 tablespoons oil	Sauté ginger, garlic, scallions & onion until translucent	Add tomato & dried chilies
A 2-inch piece of ginger, smashed
6 cloves garlic, smashed
3 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 tomato, cut into wedges
4 dried chilies, ripped in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste (douban jiang)
2 teaspoons sugar
120 ml soy sauce
120 ml Shaoxing wine
2 liters water
1 Chinese aromatic herb packet
1 Chinese cinnamon stick
3 bay leaves (optional)
1/2 tablespoon fennel seeds
1/2 tablespoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon Sichuan peppercorns (optional)
1/4 teaspoon black pepper
900 g fresh wheat (white) noodles	Boil noodles per package, add bok choy in last 1–2 min
A small handful of bok choy per serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens, to taste

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