WHAT IS TAIWANESE BEEF NOODLE SOUP?
First it’s delicious. Tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens along with fresh scallions and cilantro.
The result is a perfectly orchestrated bowl of spicy, savory, fresh, salty deliciousness. Go on, drool on your keyboard. It happens.
Getting beef to tender perfection for beef noodle soup has been a culinary challenge that has long plagued me. Add the need to make a rich and delicious broth to the equation, and I’m pretty ready to crawl away and boil up a pack of instant ramen instead.
We’ve heard storied things about what the Instant Pot is capable of doing, but never believed in them until making this Taiwanese Beef Noodle Soup. The active time of getting all the ingredients into the Instant Pot breezed by.
Add water, close the lid, and walk away. No sweating over whether or not your beef is tenderizing or your soup is boiling down to nothing. When we opened up the lid, the result was a rich, dark broth, and beef shank that practically fell apart when you picked it up with your chopsticks ~Magic.~
Comments