Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove | Only Recipe App

Ingredients

• 3 pounds beef shank (1.4 kg, cut into 2-inch chunks)
• 2 tablespoons oil
• A 2-inch piece of ginger (smashed)
• 6 cloves garlic (smashed)
• 3 scallions (cut into 2-inch segments)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 4 dried chilies (ripped in half)
• 1 tablespoon tomato paste
• 2 tablespoons spicy bean paste (douban jiang)
• 2 teaspoons sugar
• 1/2 cup soy sauce
• 1/2 cup Shaoxing wine
• 8 cups water (to make the soup broth)
• Pickled mustard greens (to taste, also known as snow vegetable or 雪菜; note this is different from Cantonese haam choy)
• 32 ounces fresh wheat (white) noodles (900g)
• A small handful of bok choy for each serving
• Cilantro (finely chopped)
• Scallions (finely chopped)
• 4 star anise
• 1 Chinese cinnamon stick
• 3 bay leaves
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons Sichuan peppercorns
• ¼ teaspoon five spice powder
• ¼ teaspoon black pepper