Soups are great. They’re hard to mess up, because you can always add more water. I don’t have to worry about them burning, because of the water. They’re delicious and so easy to cook, because of the– just kidding. But seriously, so easy, especially with a pressure cooker. All of a sudden I can crank out a soup in under an hour. I could go on and on.
Tonight I’ll be returning to Jen’s Quick and Easy Taiwanese Beef Noodle Soup recipe. I don’t use chili bean sauce, so here’s the adapted version. Even without the sauce, it’s still good.
“Taiwanese Beef Noodle Soup
2 lbs beef chuck or any well-marbled piece of beef
1 T vegetable oil (I use olive oil because it’s all I have)
5 cloves of garlic, minced
1 inch chunk of ginger, chopped
2 star anise
2 scallion stalks, chopped
2 T chili bean sauce (or broad bean paste with chili / 辣豆瓣酱)
1/2 cup soy sauce
1 tomato, sliced
1/4 cup rice wine
1 tsp to 1/4 cup rock sugar (optional) brown sugar to taste
chili sauce (optional)
5 cups water (or enough to cover the beef)
blanched bok choy
fresh cilantro as garnish don’t like cilantro
Bring a pot of water to boil and briefly boil the beef chunks for about 5 minutes, or until a white foam forms at the top of the water. Drain dirty water, rinse beef shanks, and set aside.
1. In the pressure cooker over medium high heat, saute garlic, ginger, scallions, and star anise in
vegetable oil until fragrant.
2. Add beef
shank pieces and chili bean sauce and saute for a few minutes, until the beef is slightly browned.
3. Add soy sauce and cook for 2 minutes.
4. Add tomatoes, rice wine,
and rock sugar.
5. Add water until everything is just covered.
6. Bring up to high pressure and cook under pressure for 30 minutes. Slowly release pressure and serve.”
Add bok-choy and Taiwanese noodles (I buy the fresh ones from Ranch 99 in the refrigerated section. You boil them for 3 minutes, and it’s done!)
I hope if Jen ever sees this she isn’t offended by my extended quotation with strikethroughs. I think you’re so cool Jen! Anyway…