Beef Noodle Soup
Total Time: 2 hoursYield: 6 Servings
Source: Connie Chandra
Category: Beef
Ingredients
2 pounds Beef Shanks (cut into chunks)1 tablespoon Vegetable Oil
8 cloves Garlic (smashed)
1 whole Ginger (3" piece, chopped)
3 whole Green Onions (cut into 1-inch pieces)
1 whole Onion (chopped)
2 whole Carrots (cut into 1-inch pieces)
2 whole Tomatoes (chopped)
1⁄2 teaspoon Fennel Seeds
1⁄2 teaspoon Black Peppercorns
1 whole Cinnamon Stick
4 whole Dried Chilis
4 whole Star Anise
4 whole Cloves (ground 1/4 teaspoon)
1 tablespoon Chili Bean Paste
2 tablespoons Sweet Bean Paste
2 tablespoons Beef Bouillon Paste
1⁄2 cup Soy Sauce
1⁄4 cup Rice Wine
1⁄4 cup Rock Sugar
1⁄2 pound You Choy
1⁄2 pound Taiwanese Noodles
4 ounces Pickled Mustard Greens (chopped)
1⁄4 cup Cilantro Leaves
Directions
- In a medium pot, fill halfway with water and bring to a boil. Add beef shank and boil for 7 minutes. Drain and rinse beef, then set aside.
- In your Instant Pot hit the saute button then add oil. Once oil is heated add garlic, ginger, green onions, onion, dried chilies, and cinnamon stick until fragrant. Add beef shanks, chili bean paste, sweet bean paste, and beef bouillon and brown for a few minutes. Add soy sauce and cook for 2 minutes. Add tomatoes, rice wine, carrots, and rock sugar then hit cancel on Instant Pot. Add 7 cups of water.
- In a stock bag add fennel, peppercorns, star anise, and cloves. Then add to the Instant Pot. Hit meat/stew button and set for 40 minutes. When done, let the pressure naturally release. Skim the oil off the surface of broth and discard.
- In a medium pot boil you choy for a few minutes until softened. Add noodles and prepare according to package instructions.
- To serve, add noodles to each of the bowls then top with you choy. Pick out pieces of beef and add to each bowl. Ladle broth on top of noodles. Top with pickled mustard greens and cilantro.