Description
A warm, comforting, and flavor-packed bowl of Taiwanese Beef Noodle Soup is the perfect way to satisfy your cravings for a hearty meal. This Instant Pot version cuts down cooking time while delivering the same authentic taste you’d get from hours of simmering. Tender beef, a rich, aromatic broth, and chewy noodles come together in a dish that will leave everyone at the table asking for seconds.
Ingredients
Scale
- 2.5 pounds of boneless beef shank (diced into 1-inch cubes)
- 3 slices ginger
- 6 cloves garlic (peeled)
- 1 onion (sliced)
- 2 medium tomatoes (chopped)
- 2.5 tablespoons Doubanjiang (spicy bean paste)
- 1.5 tablespoons sugar
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Shaoxing wine (Chinese cooking wine)
- 6 cups water (adjust to taste)
- 2 star anise pods
- 6 whole dried red chilies
- 1 tablespoon Sichuan peppercorns (optional)
- 1–2 bay leaves
- 1 small cinnamon stick
- White noodles (cooked according to package instructions)
- Chopped fresh cilantro and scallions (for a vibrant garnish)
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode. When hot, add the beef shank and sear until browned on all sides, then remove and set aside.
- Aromatics: Add ginger, garlic, and onion to the pot, stirring until they become fragrant, about 2-3 minutes.
- Add Tomatoes and Doubanjiang: Stir in the chopped tomatoes and Doubanjiang paste, cooking until the tomatoes break down slightly.
- Combine and Pressure Cook: Add the beef back into the pot along with sugar, soy sauces, Shaoxing wine, water, star anise, dried chilies, Sichuan peppercorns (if using), bay leaves, and cinnamon stick. Secure the lid, set the Instant Pot to high pressure, and cook for 35 minutes.
- Release and Season: Allow a natural release for 10 minutes before carefully venting the pressure. Taste and adjust salt or water if needed.
- Serve: Divide cooked noodles into bowls, ladle the beef soup over the noodles, and garnish with fresh cilantro and green onions. Serve hot.
Notes
- Spice Level: Adjust the number of dried chilies or omit the Sichuan peppercorns for a milder soup.
- Substitute for Shaoxing Wine: Use dry sherry or mirin (with reduced sugar) if Shaoxing wine isn’t available.
- Doubanjiang Alternative: If you can’t find Doubanjiang, substitute with chili paste mixed with a small amount of miso paste for similar flavors.
- Leftovers: Store leftover soup (without noodles) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Freezing Tip: Freeze the beef and broth separately from the noodles to maintain texture when reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Taiwanese