Instant Pot Taiwan Beef Noodle Soup
Learn how to brand Instant Pot Taiwanese Beefiness Noodle Soup (ๅฐ็ฃ็่้ข or ็ด ็็่้บต). The soul of this Pressure Cooker Taiwanese Beef Noodle Soup is the comforting beef broth with rich layers of flavors bursting with spices & aromatics. You'll enjoy this nourishing soup with tender beef & satisfying al-dente noodles.
What is Taiwanese Beef Noodle Soup?
Taiwanese Beef Noodle Soup (Chinese: ๅฐ็ฃ็่้ข or ็ด ็็่้บต) is one of the most pop & iconic dishes from Taiwan.
Originally inspired by a diversity of Chinese Beefiness Noodle Soups from dissimilar cuisines including Shanghainese, Cantonese, Sichuan.
This comforting noodle soup is mainly made with beefiness, noodles, and tomatoes. And the rich & flavorful "Dou Ban Jiang & Soy Sauce-base" beef goop is the soul of the dish.
The best Taiwanese Beef Noodle Soup achieves a total & balanced sugariness-savory-umami-sour with a boot of spiciness season profile.
Dorsum in the days, Beefiness Noodle Soup only had a picayune bit of beef, lots of soup, soy sauce, noodles, and greenish onions.
As time went on, more and more noodle vendors added their own unique twists and styles into creating their own version of Beef Noodle Soup.
Present, restaurants offering a wider variety of broth, noodles, toppings, and cuts of beefiness for customers to enjoy.
Beefiness: by and large made with beefiness shank, but some people besides similar to apply brisket, other cuts of beefiness, or add together beefiness tendons. Sometimes restaurants would add beefiness basic like ribs or oxtails to enrich the beef goop.
Beef Broth: rich & flavorful soup; can be spicy or non-spicy.
Noodles: a variety of choices including Knife Cut Noodles (dao xiao mian; Chinese: ๅๅ้ข), Flat Noodles (Chinese: ๅฐๅผ็ฒ้บต), Thin Noodles (Chinese: ๅนผ้บต), Rice Noodles (Chinese: ๆฐ็ซน็ฑณ็ฒ), or Vermicelli (Chinese: ๅฌ็ฒ).
Toppings: a variety of choices including vegetables, cilantro, pickled green mustard (Chinese: ้ ธ่), green onions, and more than.
Let's melt this Instant Pot Taiwanese Beef Noodle Soup!
Footstep-past-Step Guide: Instant Pot Taiwanese Beef Noodle Soup
Hither are the ingredients for cooking Taiwanese Beefiness Noodle Soup in Instant Pot:
*Pro Tip: We used 2lbs beef shanks and 1lb well-marbled chuck steak for unlike mouthfeel & textures. Overall, beef shanks work improve than chuck steak for this Taiwanese beef noodle soup recipe. If you only desire to utilize one type of beefiness, substitute the chuck steak with another pound of beef shank.
Green Onions: Separate the white parts of green onions from the dark-green parts.
Pickled Light-green Mustard (Chinese: ้ ธ่): You tin usually discover pickled green mustard in Asian supermarkets. Nosotros highly recommend using them for garnish if you tin can find them! ๐
Step 1
Optional: Parboil Beef Meat
*Pro Tip – Parboil or Not: The advantage of parboiling the beefiness is having a cleaner beef broth in the terminate. The disadvantage is losing a bit of the beef flavors during this meat "cleaning" pace. For beef noodle soups, we usually skip this step and remove the fat/scums with a Fat Separator at the end.
*Stovetop vs. Instant Pot: Information technology'due south faster to parboil the beef on the stovetop instead of Instant Pot. ๐
Commencement, bring 4 quarts of common cold water to a boil.
Then, boil the beef for 5 minutes to clean and remove excess fatty.
Lastly, remove the beef, then rinse them in cold water.
Step 2
Toast Spices in Instant Pot
Starting time, put all the spice ingredients in the Instant Pot Pressure Cooker.
So, printing the "Saute" push button to "Sautรฉ More than" to heat up the Instant Pot.
One time y'all smell the spices' odour (after ~2.five mins), remove and set aside the toasted spices.
Pace 3
Brown Beef in Instant Pot
Wait until the Instant Pot says "HOT".
*Pro Tip: Brand sure the Instant Pot is every bit hot as it can be to induce a Maillard reaction.
First, pat dry the beef shanks and chuck roast steak, and then lightly flavour one side with common salt.
Drizzle ane tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil all over the whole bottom of the pot.
Now, carefully identify the seasoned side of beef in Instant Pot. Then, lightly season the other side of beef with common salt.
Chocolate-brown ane side of the beef for 5 minutes before flipping over, then chocolate-brown the other side for another five minutes.
Finally, set aside the browned beef shanks and chuck steak.
Pace 4
Saute Onions and Tomatoes
At present, add another one tbsp (15ml) vegetable oil in Instant Pot.
Add sliced onions, the white parts of green onions, halved roma tomatoes, sliced shallot, and ii tbsp (28g) ginger slices in Instant Pot, then saute for 5 minutes.
Add 8 crushed garlic cloves, the dark-green parts of greenish onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 – 6 dried red chilies, and all the toasted spices in Instant Pot, then saute for another minute.
While the tomatoes and onions are sauteing, cutting beefiness shanks in halves and beef chuck roast into 1.v″ – two″ cubes.
Step 5
Deglaze Instant Pot
Pour ¼ cup (63ml) rice wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give information technology a quick mix.
*Note: If you're not using rice wine, pour in ¼ cup (63 ml) cold water.
Pace 6
Pressure Cook Beefiness Broth
Add browned beef, iii tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) night soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock saccharide (or granulated saccharide) in Instant Pot, then requite it a quick mix.
And so, pour 6.5 cups (1625ml) cold h2o into the Instant Pot.
*Pro Tip: Make sure the water level is correct at or below the Instant Pot's Maximum Fill Line (see the yellow arrow in the photo beneath).
With Venting Knob in Venting Position, shut the lid, then turn Venting Knob to Sealing Position.
- Pressure Cooking Method: Pressure Cook at High Pressure level for 42 minutes, then 30 minutes Natural Release
After 30 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.
Remove the hat carefully.
Step 7
Cook Vegetables and Noodles
Now, let'due south cook the vegetables (optional) & noodles!
When at that place are 10 minutes left on the Natural Release, start boiling water on the stovetop.
One time the h2o starts boiling, season water with salt and 1 teaspoon of oil. Then, cook vegetables and noodles according to your preferences.
For Reference: Shanghai Bokchoy takes roughly 2 minutes and spinach takes roughly 1 minute.
Finally, drain vegetables & noodles, so gear up them aside.
Step 8
Strain Beef Broth
Offset, transfer the beefiness to a big mixing bowl or plate.
Now, strain the beef broth through a fine-mesh strainer.
So, remove the fatty with a Fat Separator or skim them off with a ladle if you like.
*Annotation: Nosotros're using two inner pots in the photos. Delight don't cascade the beef broth into your emptied Instant Pot cooker base of operations without the inner pot!
Step 9
Season Beefiness Broth and Cut Beef Shanks
At present, cut the beef shanks into 1″ – ane.v″ cubes.
Then, bring the rich & flavorful beef broth to a eddy with the "Saute More" part.
Lastly, taste and adjust the seasoning by adding more salt (for reference: we used roughly ii – 3 large pinches of common salt).
Step 10
Garnish & Serve Taiwanese Beefiness Noodle Soup
Now, assemble the dish by placing the cooked noodles, beefiness cubes, and vegetables in large serving bowls.
And then, pour in the piping hot rich & tasty beef broth.
Finally, garnish the Instant Pot Taiwanese beef noodle soup with finely sliced greenish onions, chopped cilantro, and pickled green mustard (optional).
*Note: the beefiness broth's flavour contour should taste even better with the extra garnishes!
Serve immediately.
Savour your Delicious Taiwanese Beef Noodle Soup in Instant Pot~
Broth:
- 2 pounds (908g) beef shank
- 1 pound (454g) beefiness chuck steak
- 2 tablespoons (30ml) vegetable oil
- ane (220g) big onion , sliced
- 3 stalks (36g) light-green onions , divide white part, greenish part cut in half
- 3 (290g) roma tomatoes , halved
- 1 (56g) shallot , sliced
- ii tablespoons (28g) ginger , sliced
- 8 cloves (34g) garlic , crushed
- 2 tablespoons (30g) doubanjiang (chili edible bean paste; Chinese: ่ฑ็ฃ้ฌ)
- 1 teaspoon (5g) tomato paste
- 3 - half dozen (3g) stale red chilies (adjust the amount according to the stale chili blazon)
- ¼ loving cup (63ml) rice wine (optional)
- 3 tablespoons (45ml) regular soy sauce
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- 1 tablespoon (15ml) dark soy sauce (optional)
- ½ teaspoon (1.6g) ground white pepper
- 15 grams rock carbohydrate (or ane tablespoon + 1 teaspoon (20g) granulated saccharide)
- 6½ cups (1625ml) cold h2o
Noodles & Garnishes:
- Cooked thin or thick noodles (such as pocketknife-cut noodles) , 100g - 120g per person
- twenty grams fresh cilantro , finely chopped
- ane - two stalks green onions , finely sliced
- 80 grams vegetables (Shanghai Bok choy or spinach) (optional)
- Spicy or not-spicy pickled light-green mustard (้ ธ่) (optional)
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Optional - Parboil Beef Meat: Bring 4 quarts of water to a boil. Boil the beefiness for 5 minutes to make clean and remove excess fat. Remove the beef, then rinse them in cold water.
*Note: We usually skip this step when making beefiness noodle soups, and remove the fatty/scums with a fat separator at the end.
-
Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press "Saute" button to "Sautรฉ More than" to heat up Instant Pot. When the spices release their fragrance (~2.5 mins), remove and set aside the toasted spices.
-
Chocolate-brown Beefiness in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry the beef shanks and chuck roast steak, so lightly season one side of beefiness with salt. Drizzle i tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot.
Carefully place the seasoned side of beef in Instant Pot. Lightly season the other side of beef with table salt. Brown ane side of the beef for v minutes before flipping over, and so brownish the other side for another 5 minutes. Set aside the browned beef.
-
Saute Onions and Tomatoes: Add 1 tbsp (15ml) vegetable oil in Instant Pot. Add in sliced onions, white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices, then saute for five minutes. Add in 8 crushed garlic cloves, greenish parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 - half-dozen dried ruddy chilies, and all the toasted spices, then saute for another minute.
While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into one.5" - 2" cubes.
-
Deglaze Instant Pot: Pour ¼ cup (63ml) rice vino in Instant Pot, so deglaze by scrubbing all the flavorful brown bits off the lesser with a wooden spoon. Requite it a quick mix.
-
Pressure Cook Beefiness Goop: Add together in browned beefiness, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) night soy sauce, ½ tsp (1.6g) ground white pepper, and 15g stone sugar, then give it a quick mix.
Cascade 6.5 cups (1625ml) common cold water into the Instant Pot. Make sure the h2o level is right at or below the inner pot'south Maximum Fill Line.
With Venting Knob in Venting Position, shut the lid, then plough Venting Knob to Sealing Position. Pressure level Cook at High Pressure for 42 minutes, then xxx minutes Natural Release. Remove the hat carefully.
-
Cook Vegetables and Noodles: When there are x minutes left on the Natural Release, start humid water on the stovetop. One time the water starts humid, season water with salt and ane teaspoon of oil. Cook vegetables and noodles according to your preferences, then drain and gear up them aside.
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Strain Beefiness Broth: Transfer the beefiness to a large mixing bowl or plate. Strain the beefiness goop through a fine-mesh strainer. Remove the fat with a Fat Separator or skim them off with a ladle if desired.
-
Season Beef Goop and Cutting Beef Shanks: Cut the beef shanks into one" - 1.5" cubes. Bring the tasty beef goop to a boil with the "Saute More" function. Taste and adjust the seasoning past calculation more salt (we added roughly ii - 3 large pinches of table salt).
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Garnish & Serve: Assemble the dish by placing the cooked noodles, beefiness cubes, and vegetables in big serving bowls. Cascade in the pipage hot rich & tasty beef broth. Garnish with finely sliced green onions, chopped cilantro, and pickled green mustard. Serve immediately & enjoy~
ane) Parboiling Beefiness:
- Advantage: Accept a cleaner beef broth in the end.
- Disadvantage: Lose a bit of the beef flavors during this meat "cleaning" stride.
2) Parboiling with Stovetop vs Instant Pot: It'south faster to parboil the beef on the stovetop instead of using the Instant Pot.
3) Rice Wine Substitute: If you're not using rice wine to deglaze, substitute with ¼ cup (63 ml) cold h2o.
4) Cooking Vegetables: Cook Shanghai Bokchoy under boiling water for roughly 2 minutes. Spinach takes roughly ane minute under boiling water.
5) Garnishes: Beefiness goop's flavour profile should gustation fifty-fifty improve with the extra garnishes.
*Charge per unit Recipe: If you lot've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 420 kcal | Carbohydrates: 20 g | Protein: 37 g | Fat: 21 g | Saturated Fat: 10 yard | Cholesterol: 87 mg | Sodium: 1169 mg | Potassium: 939 mg | Cobweb: 3 1000 | Sugar: 9 g | Vitamin A: 685 IU | Vitamin C: fifteen mg | Calcium: xc mg | Iron: five mg
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