Taiwanese Beef Noodle Soup

Aromatics & Vegetables

• 4.3 oz yellow onion, sliced
• 3 oz garlic cloves, roughly chopped (about 10 large)
• 4 whole Chinese dried chilies
• 4 scallions, chopped (white and green parts separated)
• 4 vine tomatoes, roughly sliced (14.5 oz)
• 8.6 oz carrots, diced into 1 1/2-inch chunks
• 4-5 oz fresh shiitake, sliced

Protein & Seasonings

• 2 lbs boneless beef shank
• 1/2 tsp coarse sea salt
• 1/2 tsp ground black pepper
• 1 1/2 Tbsp avocado oil

Braising liquid

• 2 Tbsp doubanjiang
• 1 cinnamon stick (3-inch)
• 1 dry bay leaf
• 2 star anise pods (optional)
• 1 cup beef stock
• 1/2 cup water
• 1/2 cup soy sauce
• 1/2 cup Taiwanese michu (rice cooking wine)
• 1 tsp coarse sea salt
• 2 tsp five spice powder
• 2 Tbsp brown sugar

Garnish & serving

• Blanched vegetables (bok choy or baby spinach)
• Taiwanese sliced noodles
• Cilantro leaves, optional
• Chinese pickled mustard greens, optional

Directions

• Prep the aromatics and vegetables: slice the onion, garlic, and chilies; chop the scallions, keeping white and green parts separate; slice the tomatoes, dice the carrots, and slice the mushrooms.
• Slice the beef into pieces slightly thicker than 1/2 inch; season with 1/2 tsp salt and 1/2 tsp pepper.
• Make the braising liquid: combine the beef stock, water, soy sauce, michu, 1 tsp salt, five spice powder, and brown sugar in a cup and stir to dissolve the sugar.
• Heat a large saute pan over medium heat with 1 Tbsp avocado oil. Raise to medium-high and sear the beef about 2 minutes per side; remove and set aside.
• In the same pan, add the remaining 1/2 Tbsp oil and saute the onion, garlic, chili, and white scallion parts over medium-high heat for 3 minutes. Add the tomatoes and doubanjiang and saute 2 minutes; turn off the heat.
• Transfer the sauteed aromatics, tomatoes, and beef to the Instant Pot. Add the carrots, shiitake, cinnamon stick, bay leaf, and star anise.
• Stir the braising liquid again, pour it in, and distribute evenly. Seal the lid and valve; set to Manual / High Pressure / 40 minutes.
• Let it natural-release 15-20 minutes, then carefully quick-release the rest.
• Meanwhile, blanch the greens and set aside; in the same water, boil the noodles per package directions.
• Taste the soup (it will be concentrated) and dilute with 1 1/2 to 2 1/2 cups hot water as needed. Divide noodles into bowls, ladle over the beef, broth, and vegetables, and garnish with cilantro and pickled mustard greens. Serve hot.

Made easy in a pressure cooker. Ginger omitted for Ruth's allergy (the original aromatics include a few slices). From I Heart Umami, via ChihYu Chiang on Instagram.