Weeknight Chinese Beef Noodle Soup
- Yield 6 servings
- Prep 15 minutes
- Cook 1 hour
Weeknight Chinese Beef Noodle Soup sits in the Soups section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 pounds beef chuck roast, cut into 1½ inch cubes
- 8 cups water
- 2 tablespoons Red Boat fish sauce
- 3 tablespoons coconut aminos, divided
- Diamond Crystal kosher salt
- 4 dried shiitake mushrooms
- 2 inch piece fresh ginger, peeled and cut into thin coins
- 3 garlic cloves, smashed
- 4 scallions, divided
- 1 pound baby bok choy, cut lengthwise in half or quarters
- ½ teaspoon toasted sesame oil
- 1½ pounds zucchini, spiralized
Method
Set the beef chunks into the metal insert of an Instant Pot. Tip in the water, fish sauce, 2 tablespoons coconut aminos, 1 tablespoon Diamond Crystal kosher salt, shiitake mushrooms, sliced ginger, and garlic. Slice two of the scallions into three pieces and add it in.
Thinly slice the remaining two scallions and reserve for finish.
Lock the lid of the Instant Pot and program it to cook for 35 minutes under high pressure. When the beef soup is finished cooking, let the pressure come down naturally.
While the beef soup is cooking, bring a pot of water to a boil. Tip in a large pinch of salt.
When the water is boiling, add the baby bok choy and cook for 1 to 2 minutes or until tender crisp. Lift the bok choy with a slotted spoon and keep nearby.
Ready to serve the beef noodle soup? Open up the Instant Pot and discard the ginger, garlic, and scallions.
Take out the shiitake mushrooms. Slice off and discard the stems. Then, slice the mushrooms and keep nearby.
Use a slotted spoon to move the stewed beef to a bowl. Turn the meat with the remaining tablespoon of coconut aminos.
Tip in the toasted sesame oil to the beef soup. Taste the soup and adjust seasoning if needed.
Grab six soup bowls and divide the spiralized zucchini to each one. Ladle the broth on the zucchini noodles.
Tip in the seasoned meat, sliced shiitake mushrooms, and cooked bok choy on top of each bowl. Scatter the sliced scallions on top and enjoy!
Kitchen notes
- Stovetop instructions: If you don’t have an Instant Pot, you can gently bubble the beef and soup ingredients in a large pot for 2 to 3 hours or until the beef is fork tender.
- Keep checking to see if too much of the liquid has evaporated and add more water as needed.
- Also, you can skim off any scum when you top off the soup.
