Taiwanese Beef Noodle Soup Recipe

This Taiwanese beef noodle soup recipe is a comfort food for our family! The flavorful broth, the tender beef, the chewy noodles… It is all so delicious! Instead of making this and simmering it all day, the Instant Pot allows you to make it in about an hour or two (depending on if your meat is frozen or not).

While the recipe has pretty specific ingredients, some of the ingredients like the kind of noodles and veggies can be substituted if you don’t have them! We’ve used spinach instead when bok choy wasn’t available. We have also used a variety of different noodles from homemade egg noodles, rice noodles, and even homemade spiralized daikon noodles when we were trying to eat less carbs!

We hope you give our beef noodle soup recipe a try! If you do, please leave a comment and rating below and let us know what you think!

Some items to help you make our Taiwanese Beef Noodle Soup Recipe:
Instant Pot
Broad bean paste with chili (you can usually find this at Asian markets, this is the brand we use)

Taiwanese Beef Noodle Soup

5 from 1 vote

Recipe by Homestead Y’all Course: MainCuisine: TaiwaneseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

This Taiwanese beef noodle soup recipe is full of flavor and tender meat! It’s made in the Instant Pot, so it can be made quickly vs all day!

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 2 pounds 2 beef shanks (cut into chunks)

• 1 tablespoon 1 avocado oil

• 5 cloves 5 garlic, minced

• 1 teaspoon 1 ginger, minced

• 2 2 star anise

• 2 2 green onions, chopped

• 2 tablespoons 2 broad bean sauce with chili

• 1/2 cup 1/2 soy sauce

• 1 medium 1 tomato, diced

• 1/4 cup 1/4 rice wine

• 2 tablespoons 2 sugar (optional, and can do more or less)

• 5 cups 5 water (or enough to cover all your ingredients in the pot)

• Serve with

• bok choy

• noodles

• chili oil

Directions

• Optional to make broth clearer/not cloudy:
  Bring a pot of water to boil.
  Briefly boil beef chunks for about 5 minutes, or until a white foam develops at the top.
  Drain and rinse beef chunks.
• Set Instant Pot to Saute.
  Add oil, garlic, ginger, green onions, star anise and cook until fragrant.
• Add beef pieces and chili bean sauce.
  Saute for a few minutes until beef is slightly browned.
• Add soy sauce and cook for a few minutes.
• Add rice wine, tomatoes, and sugar.
  Add enough water to cover your ingredients.
• Cook on HIGH pressure for 60 minutes. (see notes)
  Quick release pressure and serve!

Notes

• You can cook it longer if you want more tender meat. Sometimes I cook as long as 90 minutes if I have the time and want the meat extra soft.
• I have made this with whole beef shanks because they were frozen. I cooked it on HIGH for 120 minutes. It still came out wonderfully. I didn’t boil or brown them at the beginning. I’m curious if it makes a difference since the meat is from a butchered cow vs. the grocery store.
• If you do not have an Instant Pot, you can cook it on the stove and simmer for about 3-4 hours or until the beef is tender.
• For a “cleaner” looking broth, you can also strain the broth as you serve into each bowl.

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