Chinese Beef Noodle Soup (Instant Pot or Stovetop)

Step 1

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.

Step 2

Thinly slice the remaining two scallions and reserve for garnish.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Ready to serve the beef noodle soup? Open up the Instant Pot and discard the ginger, garlic, and scallions.

Step 7

Take out the shiitake mushrooms. Cut off and discard the stems. Then, slice the mushrooms and set aside.

Step 8

Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining tablespoon of coconut aminos.

Step 9

Add the toasted sesame oil to the beef soup. Taste the soup and adjust seasoning if needed.

Step 10

Grab six soup bowls and divide the spiralized zucchini to each one. Ladle the broth on the zucchini noodles.

Step 11

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