instant pot: Taiwanese beef noodle soup


It's funny that I've never grown up eating beef noodle soup. WHAT!? That's right, my parents are Cantonese and this Taiwanese staple was just not in our diet. Why its funny now is because I make this almost every week. So, how did this happen? I married a Taiwanese man. And not only that, after we got married, we lived with my in-laws for 1-1/2 years. During that time, I learned how to make many dishes that my husband grew up eating, including this amazing noodle soup. But to get the flavors of all the ingredients into the soup, it takes time. But who has time with three kids? With my newfound love for the Instant Pot, I did some trial and error and adapted my mother-in-law's recipe with this game-changing kitchen appliance. And now I can easily make it on a whim and here it is to share with y'all.

  • 4 lbs short ribs
  • 1 tbsp vegetable oil
  • 1/2 onion, diced
  • 2 tomatoes, diced
  • 1 packet of pickled mustard greens, chopped
  • 3 anise star
  • 1 cinnamon stick 
  • 2 bay leaves 
  • 6 garlic cloves
  • 1 inch piece of ginger
  • 2 chili peppers
  • 3 tbsp brown sugar
  • 1/4 cup rice wine
  • 1/4 cup dark soy sauce
  • 1/2 cup soy sauce 
  • 1 tbsp bean paste 
  • water or chicken/bone broth
  • dry noodles 
  • bok choy or spinach
  1. Preheat work on medium heat, add oil. Brown all sides of short ribs and place them in the instant pot. 
  2. Add the rest of the ingredients. Add enough water or broth until it reaches right below the max line. 
  3. Cover and lock the lid. Press "Beef/stew" button and set to 35 minutes. When it's done, allow it to natural release. 
  4. When you're ready to eat, boil water. Cook the noodles accordingly. 
  5. Place noodles in a bowl, add beef soup. Since my instant pot is a 5 quart, the beef soup is more concentrated than  the stovetop version. I had to add some of the cooking water from the noodles to dilate the flavor. You can do the same or preheat broth to use. 
  6. Serve with boiled bok choy or spinach. 

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