Chinese Beef Noodle Soup (Instant Pot or Stovetop)

Beef, JERF, Keto, Paleo, Whole 30, Soups

Prep Time: 15 mins Cook Time: 1 hr Servings: 6 Source: nomnompaleo.com

Ingredients

Diamond Crystal kosher salt
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

Directions

Place the beef chunks into the metal insert of an Instant Pot. Add the water, fish sauce, 2 tablespoons coconut aminos, 1 tablespoon Diamond Crystal kosher salt, shiitake mushrooms, sliced ginger, and garlic. Cut two of the scallions into three pieces and add it in.
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.
Thinly slice the remaining two scallions and reserve for garnish.
While the beef soup is cooking, bring a pot of water to a boil. Add 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. Remove the bok choy with a slotted spoon and set aside.
Open up the Instant Pot and discard the ginger, garlic, and scallions.
Take out the shiitake mushrooms. Cut off and discard the stems. Then, slice the mushrooms and set aside.
Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining tablespoon of coconut aminos.
Add 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.
Add the seasoned meat, sliced shiitake mushrooms, and cooked bok choy on top of each bowl. Scatter the sliced scallions on top and enjoy!

Notes

Stovetop instructions:

If you don’t have an Instant Pot, you can simmer 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.

Make-ahead instructions:

You can make the beef soup ahead of time and store it in the fridge for up to four days or in the freezer for up to four months. When you're ready to serve it, reheat the soup on the stovetop or in the Instant Pot (2 minutes under high pressure) and serve with spiralized zucchini and cooked baby bok choy.

Nutrition