How To Make Taiwanese Beef Egg Noodle Soup In The Instant Pot
59
Published 2021-05-08
1 lbs of beef shank (bone in)
2.5 lbs of beef neck bones
1 carton of beef broth (900ml)
1/2 yellow onion
3 inch thumb of ginger, sliced
3 cloves of garlic, smashed whole
2 bay leaves
3 star anise
2 cinnamon sticks
1/2 tsp Sichuan peppercorns
6 cloves
1.5 litres of water
Broth Seasoning:
2 tbsp of fish sauce
1 tbsp soy sauce (optional)
2 beef bouillon cubes
1 tbsp of white sugar or rock sugar
Soup Toppings:
Egg noodles
Green onions, chopped
Cilantro, chopped
Kale, chopped or use bok choy
Fried shallots
Fried garlic
Garlic chili oil, my own recipe
Directions:
1. Set oven to broil on high and add beef neck bones. Roast for 10 minutes and flip half way through.
2. Add roasted beef neck bones into Instant Pot and add all the broth ingredients.
3. Set Instant Pot to pressure cook on high for 25 minutes.
4. Release the pressure, remove the beef neck bones and beef shank.
5. Strain the broth into a large stock pot and simmer on the lowest heat setting.
6. Add all the meat back into the broth and add all the soup seasoning.
7. Season to your taste. Add more fish sauce, soy sauce as needed.
8. Cook the egg noodles in a separate pot as per the instructions. Blanch your kale or bok choy in the same boiling water for 1 minute.
9. Build your soup and enjoy.
Thanks for watching!
Video shot with my #SamsungS10
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