Taiwanese Beef Noodle Soup

Bahan-bahan

3lb Shank/Shirloin/tendon/rib meat

1 Daikon, chunks

2 medium size carrot, chunks

2 green onion, cut in to section

4 slices ginger

1 small chunk of yellow rock sugar or couple small square of white rock sugar

Spicy Chili Bean paste

Tomato paste, optional

Beef base

Water

Spice mix:

1 Cinnamon stick

5 Star Anise

2 Bay leaves

1 Orange peel

Mustard Green condiment

1 pk pickled mustard Green

1T chopped garlic

1 dried chili pepper, chopped (optional)

Arahan

• Soak all beef in cold water for 30 minutes, rise and repeat if necessary until the beef cuts are almost white or light pink in color. Cut to 2-3” chunks so it doesn’t fall apart in instant pot (IP).

• Mix 4 cup of hot water w/ 3T of beef base until dissolve.

• Toast spice mix, ginger, green onion in IP until fragrant, add beef, beef stock, 4T Spicy Chili bean paste, and rock sugar. Liquid must cover most of the beef, so more water if necessary. Set IP to Stew mode or high pressure for 25 minutes.

• When time is up, quick release, test the tenderness of beef & add 1T tomato pate, add more bean paste or salt if necessary. If the beef is still not soft enough to your liking, additional timing 10-15min until beef is tender. Add daikon and carrots, 5 minutes on Stew/Pressure mode.

• Squeeze pickled muster green dry & chopped into fine pieces.

• In a hot pan, medium heat, cook the mustard green for a minute or so to dry out additional liquid. Add 2t oil, give the mustard green a quick stir to coast, add chopped garlic & red chili pepper if you like it spicy. Stir & cook for a few minutes, add salt to taste, then add 1/4C of white vinegar, quick stir, cook until most of the liquid disappears. Into a container & cool.

Nota

• If doesn’t want it as spicy, 2T spicy bean paste + 2T regular bean paste

• Rock sugar can be in various sizes, I tend to get the smaller white crystal instead of traditional large chunks which is hard to break/use. If don’t have rock sugar, 2t regular/unfiltered sugar can be used. Sugar is here to balance out the saltiness of bean paste, so don;t need a large amount. I don’t recommend use brown sugar since it contains molasses and the soup can taste a slight bitter.

• 1 large Tomato can be sub for tomato paste

• IP power differently between 5 qt & 8qt (which I have), while it only takes 30-45 minutes total time in my 8qt; it may take up to 1.5 total time in 5qt if beef left whole. So it a trial/error the 1st time you make this in your IP, just be patient, trust the process.

• Soup base is rather salty at this point so you will need hot water to dilute the base in the bowl before add noodle & veg.

• Sour pickled mustard green is normally the condiment to accompany the dish but it’s entirely up to you. Can be make ahead, portion, and freeze.

• Soup & meat can be portioned & freeze for later day for a quick dinner.