Easy Asian Noodle Broth with Bok Choy & Broth Cooked Beef


Food for thought…Vietnamese proverb…Between two stools, you fall to the ground

I had a great trip to the Oriental Market in Jacksonville and I came away with several Asian pantry staples, but my best finds are in the refrigerated cases, specifically the fresh vegetables where a big bag of about a dozen little heads of baby boy choy costs about 3 dollars whereas a regular grocery store is charging $3.49 for three bunches and you can always find lemongrass stalk and spring onions at bargain prices as well so if you like to cook Asian foods consider seeking out an Asian market in your area.

I was about to put the Instant Pot away then I thought about making a nice Asian broth with wilted bok choy, noodles and beef bowl for lunch so armed and ready, but hesitating about how to make it all in one pot, including the noodles.

I’ve never cooked any kind of noodles/pasta in the IP so I had to consult many different sources and types of noodles, mind-boggling because everyone said something different and nothing about the Asian style noodles which can get very gummy if cooked too long.  I decided to proceed and while it was a bit more time after the 8 minute broth time (5-6 minutes), it was worth it…a nicely flavored Asian broth that you can make adjustments to according to your personal tastes in Asian seasonings, for me I like a bit more spicy heat to I added a little bit more Sriracha sauce and a sprinkle of minced Thai basil and mint.

For the broth: 6 cups chicken stock (2 pods of Knorr concentrated stock+6 cups of water)
1-1 inch piece of unpeeled ginger
1 clove black fermented garlic
1/2 half of a cinnamon stick
1/2 teaspoon five spice powder
1 star anise
1/2 teaspoon Sriracha  sauce
1 sprig fresh Thai basil
1 sprig fresh mint
2 teaspoons mushroom soy or plain soy sauce
3 bunches baby bok choy quartered
*thinly sliced beef filet or thin slices of Chinese BBQ pork.

Put everything in the IP, seal the lid, close vent and set on the soup setting which cooks for about 8 minutes.  I reduced the time to 6 minutes quick released, added the dry noodles and cooked under pressure for 4 minutes.  NOTE:  If you add the noodles immediately after releasing pressure the IP comes up to pressure rather quickly.   Again use the quick release and add the quartered bok choy and cook under sauté/lid on for 2 minutes for crisp tender bok choy.

The bubbly hot broth is hot enough to “cook” you thin slices of seasoned meat and I loved it medium rare and it just got better in the broth.

Serve yourself and others with Asian condiments of choice…Enjoy