Beef Noodle Soup

Cooking Instructions

Blanch the Meat

Blanch meat to clean and soften the flavor of the beef.

1. Fill a large pot with 4 quarts of water and boil.
2. Peel and slice 2 pieces of ginger 1/8 inch thick and 2 inch long. Add the ginger to the pot.
3. Cut beef shank into 3-4 inch long, 2 inch thick cuts, against the grain.
4. Once the pot is boiling, add in the beef.
5. Bring back to a boil.
6. Drain and plunge in ice/cold water to stop the cooking process.
7. Add the beef to the empty Instant Pot or regular pot.

Making the Soup


The soup can be made in a 8 qt Instant Pot or a large pot.

1. Add the remaining ingredients into the Instant Pot or pot:
   • Trim ends and slice 2 green onions into 2 inch long pieces (both green and white parts)
   • Peel and slice 4 pieces of ginger 1/8 inch thick and 2 inch long
   • Peel and smash 6 cloves of garlic
   • Quarter the 2 tomatoes and remove the stem parts
   • Halve and peel the onion. Slice the onion into wedges length wise
2. Add the seasoning into the Instant Pot or pot:
   • 1 Junbei Beef Noodle Soup spice packet
   • 2 tbsp of Doubanjiang (add more if you like it spicier)
   • 1 tbsp of tomato paste
   • 1/4 cup dark soy
   • 1/2 cup light soy
   • 1/4 cup rice wine
   • 20 g of rock sugar (sub 2 tsp plain sugar)

3. Fill Instant Pot with water to the fill line. It should not be more than 2/3 of the way full per safety instructions. Close the pot and make sure the vent is set to not venting. Cook on the Stew Setting for 30 minutes. Let the vent naturally release.


   
   If using a normal pot, fill with 6 quarts of water or about 2/3 full. Once the pot comes to a boil, reduce to a low boil for 1.5 hours or until the meat is tender. Add additional water if ingredients are no longer submerged.
4. Optionally, strain the broth for clarity before serving.

Cooking the Noodles & Vegetables

1. Open, drain, and rinse the pickled mustard greens.
2. Chop and sauté the mustard greens for 3 minutes to reduce the sharpness. Set aside.
3. Dice green onions and cilantro for garnish.
4. Trim the root and cut bok choy into quarters. Wash out any dirt.
5. Cook noodles according to their packaging instructions.
6. Use the same water to blanch the bok choy for about 1-2 minutes.

Serving

Serve each bowl of soup with a serving of noodles, one or two stalks of bok choy, a couple beef chunks, some cooked veggies from the Instant Pot, and broth. Garnish with cilantro, green onion, and pickled mustard greens.