Comments on: Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

By: Alex

Alex — Thu, 21 Dec 2023 14:27:07 +0000

Absolutely delicious. A taste of home!! I would say serves more like 6-8 but I like larger portions.

By: Bobby

Bobby — Mon, 11 Dec 2023 22:58:05 +0000

You mentioned that the pickled mustard greens traditionally included in Taiwanese beef noodle soup are different from the Cantonese haam choy recipe found in this blog. Would you recommend sour pickled mustard greens (suan cai, 酸菜) or Sichuan preserved mustard (sui mi ya cai, 碎米芽菜), or is the pickled mustard used here something else entirely? Also, if I can’t find the right kind of pickled mustard greens, should I substitute suan cai or sui mi ya cai, or would I be better off omitting them entirely?

By: Loyd

Loyd — Sun, 19 Nov 2023 15:57:55 +0000

Made this earlier in the week, it is delicious. I added a bunch more bok choy, along with roasted peanuts and microgreens from the garden. For the spices, I toasted everything (omitting the star anise because we aren’t fan), then ground it all up and added to taste (about 1.5 tablespoons). We will definitely make it again.

By: carter

carter — Tue, 07 Nov 2023 21:00:09 +0000

Is the only difference between the stove top and the instant pot the amount of time that the beef must stew?

By: Rob Lewis

Rob Lewis — Wed, 01 Nov 2023 16:14:43 +0000

In reply to Kaitlin.

My classic Kuhn-Rikon stovetop pressure cooker has 2 different settings marked on the pressure-indicating stem: LOW (0.4 bar, 5.8 psi, ~229°F), and HIGH (0.8 bar, 11.6 psi, ~243°F). You can go higher, but at some point it starts venting steam.
Does this help?
My understanding is that Instant Pots don’t go very high in pressure.
Recipe looks delicious!

By: Carleton W

Carleton W — Wed, 25 Oct 2023 19:37:37 +0000

Thank you for this recipe! I have tried making this soup for years and it never tasted the way it’s supposed to. Your recipe is spot on. It’s one of my favorite soups

By: Kaitlin

Kaitlin — Fri, 13 Oct 2023 21:04:11 +0000

In reply to Mayu. Hi Mayu, we haven't tried this recipe in a stovetop pressure cooker, so can't safely advise! You could try perusing the comments to see if others have opted for the same. I do believe that pressure cooker keeps to a higher pressure than the IP so you can start with 45 minutes and see where that takes you!

By: Kaitlin

Kaitlin — Fri, 13 Oct 2023 21:00:38 +0000

In reply to Jane. Hi Jane! 100 minutes on Normal. Honestly I'm still not an expert in the nuance of the IP buttons, but I wanted to make sure that the beef shanks would turn out extra tender so I turned to the meat/stew setting over the soup setting. We usually use 1 packet (You can see it floating in one of the images), but the packet sizes may vary from manufacturer to manufacturer so it's good that you followed the package instructions in this case!

By: Kaitlin

Kaitlin — Fri, 13 Oct 2023 20:58:33 +0000

In reply to Vasilis. Hi Vasilis, you can pour the broth through a fine-meshed strainer into a smaller pot or just hold the strainer directly over the serving bowl as you ladle it in! :)

By: Kaitlin

Kaitlin — Fri, 13 Oct 2023 20:58:03 +0000

In reply to Susie W. Hi Susie, there are folks who have used a slow cooker in the comments (one such reader said "I thought I could slow cook it for 4 hours on high but it needed a minimum of 6 hours on high to get rid of the stiff tendons in the beef shank."). But my preferred method would be just to cook it low on the stove which we include instructions for more readily.