This Beef Noodle Soup is perfect for a cold night and while it usually takes hours to make on the stove top, it takes fraction of time in the pressure cooker.
Set the pot on SAUTE and when it reaches HOT, add the oil.
Season the beef with 3 teaspoon of salt.
Add the ginger and garlic and stir.
After 30 seconds, add the beef and the rest of the ingredients.
Stir everything for a minute or so to mix the flavors.
Add Hondashi if using.
Stir well.
Bring the pot to simmer.
Then, press MEAT/STEW.
Close the lid tightly and close the vent.
When the timer goes off, let the pressure release naturally.
Meanwhile, boil water in a pan and cook the rice noodles for one minute or until soft.
Open the Instant Pot's lid, and add the greens.
Add salt and sesame to taste.
When you are ready to serve, put the noodles in a bowl, top with the greens, portion out the meat and broth in the bowl.
Serve immediately.
Stove Top Method from the Book
Heat a Dutch oven over medium-high heat, then coat with avocado oil.
Season the beef with 2 teaspoon of salt.
Add the ginger and garlic and stir.
After 30 seconds, add the beef, chili pepper flakes, soy sauce, star anise, cinnamon, wine, sugar, and vinegar.
Stir everything for a minute or so to amalgamate the mess in the pan, then, add the broth and Hondashi (if using) and stir.
Bring the pot up to a simmer, then, drop the heat to maintain gentle bubbling simmer. Skim any froth that rises to the surface of the broth in the first 10 minutes, adding a ladleful of water in place of each ladle of fat and scum you remove and discard.
Partially cover the pot with a lid and simmer gently until the meat is tender, about <b>2 hours.</b>
At this point the soup can be cooled, covered, and refrigerated for up to 3 days.
When you're ready to eat, bring a pot of water to a boil.Blanch the bok choy (or any fresh green veggie) until just tender - a minute or less - then drain well and divide among 4 serving bowls.
Boil the noodles in the same pot of water according to package directions. Drain and put them in the bowls.
Season the broth with the remaining 1 teaspoon salt and the sesame oil, and portion it out over the noodles and greens.