Taiwanese Beef Noodle Soup

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth offers a lighter option, while bouillon is budget-friendly.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are often cheaper.

Rinse and clean the beef shank. Cut in ½"-¾" thick slices.

Instant Pot: Set cooker to sauté-high. Stovetop: Heat up to medium-high.

Add 4 tbsp oil and wait for it to heat up (approx. 30-60 seconds).

Cook the shank slices for approx ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl. Repeat steps with the rest of the shank slices until all are done (may need to add a bit more oil as you continue to sear the beef). Set aside until ready to use.

Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.

Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.

Add tomato paste and spicy bean paste; sauté for ~30 seconds.

Pour both soy sauce and mix for ~30 seconds.

Place the seared beef back in the cooker. Mix and turn everything together until all is evenly coated/glazed.

Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker.

Instant Pot (8qt or larger): Pressure cook on high for 45 minutes and natural release for 30 minutes. Stovetop (8 qt pot or larger): Bring broth to a boil. Turn down the heat to low-medium and cover the pot with a lid. Let it simmer for 3-4 hours or until the meat becomes cut with a spoon tender.

Remove lid, then discard bay leaves and star anise.

During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.

In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens and chopped scallions in a circular pattern.

Top off with desired amount of tender shank slices and gently ladle hot broth over everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary