Chinese Beef Flank Noodle Soup Recipe

This paleo, keto, gluten-gratuitous, and Whole30 Chinese Beefiness Noodle Soup is a comforting dish that you can easily make in an Instant Pot or on the stovetop!

A paleo, Whole30, keto version of Chinese Beef Noodle Soup

When I was a child, one of the standard weekend lunches my mom cooked for me was Chinese beefiness noodle soup. It was always hearty, comforting, and warmed me up from the within out. Nostalgia for this cold-weather soup inspired me to make a simplified and paleo-friendly version, and so I started tinkering with unlike Whole30-compatible ingredients to try to replicate the Cantonese flavors of my mom's dish. And guess what? I did it!

This unproblematic and salubrious version of Chinese beef noodle soup uses like shooting fish in a barrel to notice kitchen staples AND it won't make you experience sleepy or weighed down after you lot slurp it upwardly!

Faster results in the Instant Pot!

I'm all about shortcuts to deliciousness, so if I can dump all the ingredients in an Instant Pot and walk away—that'southward what I'll do every unmarried time. Pressure level-melt some chuck roast cubes in water seasoned with garlic, ginger, scallions, shiitake mushrooms, coconut aminos, and fish sauce, and you, likewise, tin can end upwards with a flavorful umami-packed beef broth AND perfectly tender stewed beefiness. (Some folks insist on blanching the beef cubes outset to remove impurities, just I don't call up it'due south necessary.)

Can y'all make information technology on the stovetop?

Yes! If yous don't take an Instant Pot, you can simmer the beefiness and soup ingredients in a big covered pot for about ii to 3 hours or until the beef is fork tender. Keep checking to come across if too much of the liquid has evaporated and add more water every bit needed. Also, you lot can skim off any scum when you check on the corporeality of liquid.

Brand ahead instructions

You can make the beef soup part ahead of time and serve it later in the calendar week when yous need a fast noodle soup for dinner pronto! The beef soup tin be stored in the fridge in a sealed container for up to four days or in the freezer for up to 4 months. When y'all're prepare to serve the beef noodle soup, reheat the soup on the stovetop or in the Instant Pot (2 minutes under high pressure level) and serve with spiralized zucchini and cooked babe bok choy.

Is this the aforementioned as Taiwanese Beefiness Noodle Soup?

Nope. Taiwanese beefiness noodle soup does have braised beef and noodles, but this is a Cantonese-inspired dish. It's not spicy, and isn't flavored with tomatoes, chilies, star anise, or cinnamon. A tasty Instant Pot Taiwanese Beef Noodle Soup recipe can be found at The Woks of Life (but note that it's not paleo!).

Ingredients

Beefiness chuck roast, cutting into 2-inch chunks: My favorite cut of beef to utilise in this soup is chuck roast, only yous tin can besides utilise boneless short ribs, beefiness shank, or brisket. These cuts are all relatively inexpensive and get fork tender the longer yous melt them.
Red Boat Fish Sauce + coconut aminos: I use a combination of Red Boat fish sauce and kokosnoot aminos to replicate the flavor of soy sauce and/or dark soy sauce in my Cantonese dishes.
Diamond Crystal kosher table salt
Stale shiitake mushrooms: I always stock dried shiitake mushrooms in my pantry to add a punch of umami to soups and stews. In that location'southward no need to rehydrate them before you throw them in the Instant Pot or in the stock pot.
Aromatics: I use the holy triumvirate of Cantonese aromatics (i.e., ginger, garlic, and scallions/green onions) to flavor the beef broth.
Baby bok choy: My favorite vegetable to throw in this soup is babe bok choy but feel costless to substitute spinach, mustard greens, or your favorite Asian greens.
Spiralized zucchini: In place of egg noodles, I utilise spiralized zucchini in this soup. I don't cook them start—I merely ladle piping hot soup on top and they soften to an al dente texture before you serve them.
Toasted sesame oi50: Adds a nutty fragrance to the soup, but you can get out it out if you're allergic or don't have whatsoever on hand.

How to make Chinese Beef Noodle Soup in the Instant Pot

Make the beefiness broth

Place the beef chunks into the metallic insert of an Instant Pot.

Next, add the water, fish sauce, coconut aminos, and Diamond Crystal kosher salt.

Drop in the dried shiitake mushrooms, sliced ginger, and garlic cloves.

Cut two of the scallions into iii pieces and plop 'em in the Instant Pot.

Thinly piece the remaining scallions and reserve for garnish.

Lock the lid and program the Instant Pot to force per unit area-cook for 35 minutes under high pressure level. When the beefiness soup is done cooking, let the force per unit area come downward naturally.

Cook the infant bok choy

While the beef soup is cooking, bring a pot of water to a boil. Add a big pinch of table 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.

Serve the Chinese Beef Noodle Soup

Open the Instant Pot and discard the ginger, garlic, and scallions.

Take out the mushrooms. Cut off and discard the stems. So, 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. Gustatory modality the soup and accommodate seasoning if needed.

Take hold of half-dozen soup bowls and divide the spiralized zucchini to each one. Ladle the goop on the zucchini noodles.

Add the seasoned meat, sliced shiitake mushrooms, and cooked bok choy on top of each bowl.

Besprinkle the sliced scallions on top and enjoy!

More paleo and Whole30 Chinese Soups

Wonton Soup
Westlake Beefiness Soup
Hot and Sour Soup
Simple Egg Drop Soup
Pork and Napa Cabbage Soup
Watercress and Craven Soup

Looking for more recipe ideas? Head on over to my Recipe Index. You lot'll as well find sectional recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Fix or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let'south Go! (Andrews McMeel Publishing 2022).

PRINTER-FRIENDLY RECIPE CARD

Chinese Beef Noodle Soup (Instant Pot or Stovetop)

This paleo, keto, gluten-gratuitous, and Whole30 Chinese Beef Noodle Soup is a comforting dish that you can hands make in an Instant Pot or on the stovetop!

Prep Time fifteen mins

Cook Time 1 hour

Course: Soup

Cuisine: Chinese

Keyword: gluten-gratis, Instant Pot, keto, low carb, nom nom paleo, nomnompaleo, paleo, Force per unit area Cooker, Whole30

Servings: 6

Calories: 322 kcal

two pounds beef chuck roast cut into ane½ inch cubes
8 cups water
2 tablespoons Red Gunkhole fish sauce
3 tablespoons coconut aminos divided
Diamond Crystal kosher salt
four stale shiitake mushrooms
two inch piece fresh ginger peeled and cut into sparse coins
3 garlic cloves smashed
4 scallions divided
1 pound babe bok choy cut lengthwise in half or quarters
½ teaspoon toasted sesame oil
1½ pounds zucchini spiralized

Identify the beefiness chunks into the metallic 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 ii of the scallions into 3 pieces and add it in.
Thinly slice the remaining 2 scallions and reserve for garnish.
Lock the chapeau of the Instant Pot and program it to cook for 35 minutes under high pressure. When the beef soup is finished cooking, allow the pressure come downwards naturally.
While the beef soup is cooking, bring a pot of water to a boil. Add a big pinch of common salt.
When the water is boiling, add together the baby bok choy and cook for 1 to two minutes or until tender crisp. Remove the bok choy with a slotted spoon and set aside.
Ready to serve the beef noodle soup? Open up the Instant Pot and discard the ginger, garlic, and scallions.
Take out the shiitake mushrooms. Cutting off and discard the stems. And so, slice the mushrooms and set aside.
Use a slotted spoon to transfer the stewed beefiness to a basin. Toss the meat with the remaining tablespoon of kokosnoot aminos.
Add the toasted sesame oil to the beef soup. Taste the soup and suit seasoning if needed.
Grab half-dozen soup bowls and divide the spiralized zucchini to each 1. Ladle the broth on the zucchini noodles.
Add together the seasoned meat, sliced shiitake mushrooms, and cooked bok choy on superlative of each basin. Scatter the sliced scallions on top and relish!

Stovetop instructions:

If you lot don't have an Instant Pot, you lot can simmer the beefiness and soup ingredients in a big pot for 2 to iii hours or until the beef is fork tender. Continue checking to run into if too much of the liquid has evaporated and add more water as needed. Also, you tin can skim off any scum when you top off the soup.

Make-ahead instructions:

You lot can brand the beef soup ahead of fourth dimension and store information technology in the fridge for up to four days or in the freezer for up to four months. When you lot're gear up to serve it, reheat the soup on the stovetop or in the Instant Pot (ii minutes under high pressure) and serve with spiralized zucchini and cooked baby bok choy.

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Source: https://nomnompaleo.com/chinese-beef-noodle-soup