Beef Noodle Soup

1.25 h cook time

{85 g} 5 - 6

servings

2 in / 5 cm

ginger, washed but not skinned, sliced in 2mm slice

{100 g} 4

stalks green onion, cut into 3cm lengths

1.5 kg

shanks, deboned and lightly seasoned

300 ml {308 g}

canned diced tomatoes

1 - 1 1/2 cup 237 - 375 ml {255-404 g}

low sodium soy sauce

pods star anise

pods star anise for mom and not kids (optional)

1 L

beef stock (low sodium)

1 L

water or (no sodium beef stock)

Optional

2 tsp {8.3 g}

sugar

1 - 2 TBL {16-32 g}

chilli bean sauce

250 ml {249 g}

rice wine, dry white sherry

1/2 tsp {1.3 g}

five spice powder

1 tsp {4.9 g}

red chilli flakes

{60 g} 5 - 6

romaine leaves, cut into very large bite size pieces

{252 g} 5 - 6

servings of noodles.

In pressure cooker, brown seasoned beef in batches over medium high heeat, reserve into large stock pot(to be used later).
Saute ginger, onions in oil until fragrant, return beef.
Cover with remaining soup ingredients, cover and bring to a boil.
Cook for 45 minutes at pressure. 30 minutes at 15 psi.
In another large stockpot start boiling water with approximately 10 minutes left.
Strain stock into large pot used to reserve beef defat/skim and bring to simmer.
Reserve beef back into pressure cooker with a little stock to keep warm. Discard remaining solids.
Add noodles until HALF-DONE (~2min) in large pot of boiling water.
Transfer to simmering stock and cook until al-dente (will soften as it soaks in stock).
Add romaine leaves and cook until softened.
Add noodles to bowls, top with romaine and beef, add soup.

Note	2015-10-29 If using homestyle organic low sodium beef stock, sauce soy sauce to 1 cup; otherwise too salty.

Note	2015-10-29 Needs too cook only 30 minutes if using 15psi pressure cooker. Needs only heat at 2 (power boil) to maintain highest pressure.

Note	2016-11-15 Metro bone in shanks $11/kg FreshCo sale freezer case $8.80/kg

Note

2020-03-23

Mom likes star anise, increase to

8	pods star anise

reduce soy sauce to

1/4 cup {64 g}

low sodium soy sauce