Taiwanese Beef Noodle Soup Recipe Ginger Anise Tomato Bok Choy

Taiwanese Beef Noodle Soup is a combination of delicious, tender beefiness, with rich and slightly spicy broth, fresh noodles, bak choy and fresh scallion.

My love for Taiwanese Beefiness Noodle Soup has propelled me to search for and endeavor out several recipes. However, they always seemed incredibly complicated and intimidating, from making the broth to figuring out the balance of spices, most important of all, how to go the beefiness to the perfect tenderness.

Merely with the assist of my beloved magical Instant Pot (cheque out what I shared earlier with the Instant Pot Seafood Eddy recipe) and this easy recipe, you volition exist able to put this comforting noodle soup on the tabular array in just 30 minutes.

Recipe for Taiwanese Beef Noodle Soup

Servings: 4

Ingredients

• 900 grams of beef shank, cut into chunks
• ane tablespoon of oil
• 5 cloves of garlic, minced
• i-inch chunk of ginger, finely chopped
• two to three star anise
• 2 stalks of scallion, cut into 2-inch length
• 2 tablespoons of Chili Bean Paste (La Dou Ban Jiang)
• 1 tablespoon of rock sugar
• 1/3 cup of soy sauce
• 1/three cup of rice wine
• 1 big lycopersicon esculentum, cutting into chunks
• v cups of h2o, or enough to cover the beefiness
• four portions of noodle
• Fair-skinned bak choy
• Chopped cilantro/scallion for garnish

Method

1. Bring a pot of water to eddy. Put all the beefiness chunks into the eddy water for five minutes or until white cream forms at the height. Advisedly drain off the water, rinse beef chunks with clean water and gear up bated.
2. Switch on the SAUTE fashion on the Instant Pot, expect for it to turn to "HOT". Place the oil into the inner pot and use the wooden spoon to spread it around the pot.
3. Add together in garlic, ginger, star anise, cut scallion stalks and sauté until fragrant.
4. Add in the beef chunks, bean paste and rock carbohydrate and sauté for a few minutes.
5. Add the soy sauce, rice wine and tomatoes.
6. Add enough water to comprehend everything in the pot.
7. Plough the SAUTE mode off. Then, press MANUAL and cook for 30 minutes. Be sure that the knob is on SEALING position.
8. Afterwards 30 minutes, QUICK RELEASE the force per unit area. Once the pressure level needle drops, the soup is prepare to be served.
9. Adjust the gustatory modality co-ordinate to your preference. Add a bit of sugar if it is too spicy, or add more chili sauce if it is likewise mild for your liking.
10. While waiting for the soup to be ready, boil a pot of water, blanch the clean bak choy. Follow past cooking the fresh noodles of your choice according to the packet instructions.
11. Time to gather the noodle soup. Ladle a scoop of broth into the bowl and add cooked noodle. Add blanched bak-choy on the side, and ladle the beefiness and more soup into the bowl. Garnish with scallion or cilantro. Enjoy!

NOTE: If you don't have a pressure cooker or an Instant Pot, but follow steps 3 to 6, using a pot placed on a medium-loftier estrus until the water is boiling. And then, reduce the heat to simmer for 2 to 4 hours, until the beef is autumn-apart tender. Or better still, click here to get your own Instant Pot here.

Elementary #homecooked-recipes  is a series specially developed to inspire beginner cooks with work and kids to handle, and non much time to spare in the kitchen. The recipes are deliberately elementary enough even for kids to aid y'all with them. Click here  for more unproblematic home-cooked recipes.

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