How To Make Taiwanese Beef Noodle Soup In Instant Pot – Culinary Chase
When it comes to savoring Taiwanese beef noodle soup, the right side dishes elevate the experience. You might want to serve some pickled vegetables to add a tangy crunch.
A simple cucumber salad provides a refreshing contrast to the rich flavors of the soup. If you’re feeling adventurous, add some crispy fried tofu for a satisfying texture.
And don’t overlook the importance of a cold beer or freshly brewed tea—they complement the warm, savory bowl perfectly.
Walking into your kitchen, greeted by the comforting aroma of rich beef broth bubbling away in your Instant Pot. What could be better than making a classic Taiwanese beef noodle soup without spending hours slaving over the stove?
As a food enthusiast and registered dietitian, I’ve gathered wisdom from countless meals and recipes, all to bring you this easy, yet authentic dish.
Taiwanese beef noodle soup is more than just a meal; it’s a heartwarming bowl of happiness that brings family together. This recipe is simple and utterly delicious. It’s perfect for a cozy dinner or impressing your friends at get-togethers. Trust me, once you try it, you’ll find yourself coming back for more.
What is Taiwanese Beef Noodle Soup?
Taïwanese beef noodle soup is a beloved dish that packs deep flavors with tender chunks of beef, fresh wheat noodles, and a savory broth laden with spices. Origins trace back to Chinese immigrants in Taiwan, making it a cultural staple.
This rich soup combines spices, meats, and aromatic herbs; each ingredient plays a role in creating a harmonious dish that warms you from the inside out.
You will also like the following Lunch and Dinner recipes!
How Does It Taste?
Taste-wise, think of a beautifully balanced mix of savory, slightly sweet, and earthy notes. The beef is fork-tender, infused with the rich umami flavors from soy sauce and a hint of sweet notes from the sugar.
The fresh noodles soak in the broth, creating a satisfying chew. Add in the fragrant spices, and each bite is like a warm hug.
Why You’ll Love This?
This recipe is not just convenient; it delivers authenticity with every spoonful. Using an Instant Pot speeds up the cooking process without sacrificing flavor.
So whether you’re a seasoned home cook or a kitchen newbie, you’ll find success with minimal fuss. Plus, it’s flexible! You can load it up with your favorite veggies or ramen noodles. This dish fits any occasion and is perfect for any time of year.
Ingredients
Here’s what you’ll need to gather before starting:
2 tablespoons vegetable oil
3 pounds beef shank, cut into chunks
1 tablespoon concentrated tomato paste
1 teaspoon toasted sesame oil
3 dried red chilies, split in half
6 garlic cloves, crushed
1 ripe tomato, quartered
1 Chinese aromatic herb bundle
1 medium onion, quartered
8 cups water or beef broth
3 scallions, sliced into 2-inch lengths
1/2 cup dark soy sauce
2 teaspoons granulated sugar
32 ounces fresh wheat noodles (white)
1/2 cup Shaoxing rice wine
Pickled mustard greens
A small handful of baby bok choy per serving
Fresh cilantro, finely chopped
Chopped scallions for garnish
A 2-inch piece of fresh ginger, lightly crushed
To make the spice sachet (tie in cheesecloth):
2 tablespoons Sichuan peppercorns
1 tablespoon fennel seeds
1 teaspoon coriander seeds
1 tablespoon cumin seeds
¼ teaspoon freshly ground black pepper
4 star anise pods
¼ teaspoon five-spice powder
3 dried bay leaves
1 Chinese cinnamon stick
Step-by-Step Directions
Step 1: Prep Your Ingredients
Start by gathering all your ingredients. This means chopping your onion, crushing the garlic, and cutting up your beef into manageable chunks. Don’t forget to tie your spices into a cheesecloth sack. You want to avoid a floating spice mess later!
Step 2: Heat the Oil
Set your Instant Pot to “Sauté” mode and heat the vegetable oil. Once it shimmers, add in the beef chunks. Sear them on all sides until they’re golden brown. Not only does this add flavor, but it locks in moisture. Don’t rush this step—it’s crucial for building depth.
Step 3: Aromatics and Spice
Once beef is browned, toss in the onions, garlic, and ginger. Stir for a few minutes until they become fragrant. Now add the dried red chilies, tomato paste, and toasted sesame oil, stirring until well combined. You’re creating a flavorful base here, and the aroma will make you weak in the knees.
Step 4: The Broth
Pour in the water or beef broth, ensuring you scrape down any bits stuck to the pot for added flavor. Toss in the Chinese aromatic herb bundle, soy sauce, granulated sugar, and the spice sachet. Mix everything together nicely.
Step 5: Pressure Cook
Close the Instant Pot lid and ensure that the valve is sealed. Set it to “Pressure Cook” for 45 minutes. Do your happy food dance while you wait!
Step 6: Release Pressure
Once the timer goes off, carefully do a quick release of the pressure. With a nice hiss, your soup is ready for the next stage.
Step 7: Noodle Time
Take the lid off and add in the fresh wheat noodles. Pour in the Shaoxing rice wine and gently stir everything together. If needed, add more water to achieve the desired consistency.
Step 8: Final Touches
Put the lid back on and set the Instant Pot to “Pressure Cook” for another 5 minutes. When it’s done, carefully release the pressure. You now have a beautiful bowl of soup!
Step 9: Serve
Ladle the soup into bowls. Top with pickled mustard greens, baby bok choy, fresh cilantro, and scallions. Dive in and enjoy!
Tips on Making Taiwanese Beef Noodle Soup in Instant Pot
- Choose the Right Cut of Beef: Opt for cuts that become tender with slow cooking, like beef shank or chuck roast.
- Don’t Skip the Browning: Searing your beef adds depth of flavor. Take that extra step!
- Fresh Noodles vs. Dry: While fresh noodles absorb the broth’s flavor beautifully, dry noodles work if that’s what you have on hand—just adjust cooking times.
- Customize Your Spice Levels: Want it spicier? Add more dried chilies. Prefer it milder? Use fewer or none at all.
- Garnish Generously: The toppings make a difference in flavor and presentation. Use as many fresh herbs and veggies as you like!
Nutrition Information
How To Make Taiwanese Beef Noodle Soup In Instant Pot Nutrition Facts
How to Store Taiwanese Beef Noodle Soup
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent it from becoming too thick.
Substitutes for Ingredients
- Beef Shank: Brisket or Chuck Roast – These will yield hearty meat with great flavor.
- Fresh Wheat Noodles: Ramen or Udon Noodles – Just keep an eye on cook times as they may differ!
- Shaoxing Rice Wine: Dry Sherry or Mirin – They will maintain a similar flavor profile.
- Dark Soy Sauce: Regular Soy Sauce with a dash of molasses – It gives you the richness if you have it on hand.
- Pickled Mustard Greens: Fermented Cabbage or Kimchi – Both add that necessary tanginess.
How To Make Taiwanese Beef Noodle Soup In Instant Pot
Equipment
- Instant Pot
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef shank cut into chunks
- 1 tablespoon concentrated tomato paste
- 1 teaspoon toasted sesame oil
- 3 dried red chilies split in half
- 6 garlic cloves crushed
- 1 ripe tomato quartered
- 1 Chinese aromatic herb bundle
- 1 medium onion quartered
- 8 cups water or beef broth
- 3 scallions sliced into 2-inch lengths
- 1/2 cup dark soy sauce
- 2 teaspoons granulated sugar
- 32 ounces fresh wheat noodles white
- 1/2 cup Shaoxing rice wine
- Pickled mustard greens
- A small handful of baby bok choy per serving
- Fresh cilantro finely chopped
- Chopped scallions for garnish
- A 2-inch piece of fresh ginger lightly crushed
To make the spice sachet (tie in cheesecloth):
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon coriander seeds
- 1 tablespoon cumin seeds
- ¼ teaspoon freshly ground black pepper
- 4 star anise pods
- ¼ teaspoon five-spice powder
- 3 dried bay leaves
- 1 Chinese cinnamon stick
Instructions
Step 1: Prep Your Ingredients
- Start by gathering all your ingredients. This means chopping your onion, crushing the garlic, and cutting up your beef into manageable chunks. Don’t forget to tie your spices into a cheesecloth sack. You want to avoid a floating spice mess later!
Step 2: Heat the Oil
- Set your Instant Pot to “Sauté” mode and heat the vegetable oil. Once it shimmers, add in the beef chunks. Sear them on all sides until they’re golden brown. Not only does this add flavor, but it locks in moisture. Don’t rush this step—it’s crucial for building depth.
Step 3: Aromatics and Spice
- Once beef is browned, toss in the onions, garlic, and ginger. Stir for a few minutes until they become fragrant. Now add the dried red chilies, tomato paste, and toasted sesame oil, stirring until well combined. You’re creating a flavorful base here, and the aroma will make you weak in the knees.
Step 4: The Broth
- Pour in the water or beef broth, ensuring you scrape down any bits stuck to the pot for added flavor. Toss in the Chinese aromatic herb bundle, soy sauce, granulated sugar, and the spice sachet. Mix everything together nicely.
Step 5: Pressure Cook
- Close the Instant Pot lid and ensure that the valve is sealed. Set it to “Pressure Cook” for 45 minutes. Do your happy food dance while you wait!
Step 6: Release Pressure
- Once the timer goes off, carefully do a quick release of the pressure. With a nice hiss, your soup is ready for the next stage.
Step 7: Noodle Time
- Take the lid off and add in the fresh wheat noodles. Pour in the Shaoxing rice wine and gently stir everything together. If needed, add more water to achieve the desired consistency.
Step 8: Final Touches
- Put the lid back on and set the Instant Pot to “Pressure Cook” for another 5 minutes. When it’s done, carefully release the pressure. You now have a beautiful bowl of soup!
Step 9: Serve
- Ladle the soup into bowls. Top with pickled mustard greens, baby bok choy, fresh cilantro, and scallions. Dive in and enjoy!
Notes
- Choose the Right Cut of Beef: Opt for cuts that become tender with slow cooking, like beef shank or chuck roast.
- Don’t Skip the Browning: Searing your beef adds depth of flavor. Take that extra step!
- Fresh Noodles vs. Dry: While fresh noodles absorb the broth’s flavor beautifully, dry noodles work if that’s what you have on hand—just adjust cooking times.
- Customize Your Spice Levels: Want it spicier? Add more dried chilies. Prefer it milder? Use fewer or none at all.
- Garnish Generously: The toppings make a difference in flavor and presentation. Use as many fresh herbs and veggies as you like!
Nutrition
Frequently Asked Questions
1. Can I use a different protein instead of beef?
Absolutely! Chicken thighs or even firm tofu are excellent substitutes. Just adjust the cooking time accordingly—chicken requires less time!
2. Is it possible to make this dish ahead of time?
Yes, you can make Taiwanese beef noodle soup a day ahead. The flavor only gets better as it sits. Just reheat before serving.
3. Can I freeze leftovers?
Definitely! Store the soup in an airtight container for up to 3 months. Just remember to let it thaw overnight in the refrigerator before reheating.
4. How spicy is this soup in the original recipe?
It has a mild kick. But you can always adjust the amount of red chilies based on your taste.
5. Is there a vegetarian version of this soup?
You can make a delicious vegetarian broth using mushrooms, tofu, and plenty of fresh vegetables. Simply omit the beef and follow the same steps!
6. How much broth should I add if I like a soupier consistency?
If you prefer more broth, increase the amount of liquid by 1-2 cups. Just adjust the seasonings accordingly so it doesn’t become bland.
Conclusion
Making Taiwanese beef noodle soup in your Instant Pot is not just a recipe; it’s an experience. You get the satisfaction of preparing a cultural delicacy while enjoying the convenience of modern cooking technology.
You can now bring this rich dish to your dinner table with ease, without compromising on flavors.
I encourage you to experiment with this recipe. Adjust the spices, add your favorite veggies, and make it your own! Every bowl tells a story—your story. Grab your Instant Pot, and let the delicious aromas guide you to your next culinary adventure. Happy cooking!