Chinese Beef Noodle Soup
Ingredients
-
2
pounds
beef chuck roast, cut into 1½ inch cubes
-
8
cups
water
-
2
tablespoons
Red Boat fish sauce
-
3
tablespoons
coconut aminos, divided
-
1
tablespoon
Diamond Crystal kosher salt
-
4
dried shiitake mushrooms
-
2
inches
fresh ginger, peeled and cut into thin coins
-
3
cloves
garlic, smashed
-
4
scallions, divided
-
1
pound
baby bok choy, cut lengthwise in half or quarters
-
½
teaspoon
toasted sesame oil
-
1½
pounds
zucchini, spiralized
Instructions
- Place beef chunks in the Instant Pot and add water, fish sauce, 2 tablespoons coconut aminos, salt, shiitake mushrooms, ginger, and garlic.
- Cut two scallions into three pieces and add them to the pot, reserving the remaining scallions for garnish.
- Lock the lid and set the Instant Pot to cook for 35 minutes under high pressure, then let the pressure release naturally.
- While the soup is cooking, boil water in a separate pot, add salt, and cook the baby bok choy for 1 to 2 minutes until tender crisp.
- Remove the bok choy and set aside once cooked.
- After the soup is done, discard the ginger, garlic, and scallions from the pot.
- Remove the shiitake mushrooms, slice them, and set aside.
- Transfer the beef to a bowl and toss with the remaining tablespoon of coconut aminos.
- Add toasted sesame oil to the soup and adjust seasoning if needed.
- Divide spiralized zucchini into bowls, ladle the broth over the zucchini, and top with beef, sliced mushrooms, and bok choy.
- Garnish with sliced scallions and serve.
Nutrition Facts (estimated)
Servings
6
Calories
322
Total fat
18g
Total carbohydrates
9g
Total protein
32g
Sodium
20mg
Cholesterol
0mg
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