Quick Taiwanese Beef Noodle Soup
Comforting and deeply flavorful—this recipe is @jasmine.elago's take on Taiwanese Beef Noodle Soup. Here, Jasmine uses a pressure cooker to make an aromatic broth for our Momofuku Spicy Soy Noodles.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 lbs beef shank, cut into chunks
- drizzle of olive oil
- 32 oz Kettle & Fire beef bone broth
- 1 whole onion, sliced
- 3 green onions (whites for sautéing, greens for garnish)
- 3 roma tomatoes, chopped
- 4 pieces of 1-inch ginger, sliced
- 1 whole bulb of garlic, minced
- 3 tbsp fermented bean paste
- ¼ cup Shaoxing wine
- ¼ cup dark soy sauce
- 3 tbsp Maggi soy sauce
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 packs Momofuku Spicy Soy Noodles
- 4 baby bok choy, blanched
- Chili Crunch
Directions
Prep & Sear: Heat a drizzle of olive oil in a pan. Sear beef chunks over high heat until browned. Remove and set aside.
Sauté: In the same pan, add a bit more olive oil and sauté onion, green onion (whites), ginger, garlic, and tomatoes until fragrant. Stir in bean paste, Shaoxing wine, dark soy sauce, and Maggi soy sauce.
Pressure Cook: Transfer the sautéed veggies and sauce into the pressure cooker with the beef. Add beef bone broth and aromatics (star anise, cinnamon, bay leaves) in a spice bag. Seal the pressure cooker and cook for 45 minutes.
Assemble: Cook noodles, blanch bok choy, and build your bowl.
The Secret Sauce: Mix the Spicy Soy Noodles sauce packet with Chili Crunch and drizzle over your noodles for the ultimate finishing touch.
