Five-Spice Beef with Udon Noodles & Bok Choy


  • 2 small or 1 large shallot
  • 2-inch piece fresh ginger
  • 1/2 tsp Chinese five-spice powder
  • 4 cups beef stock
  • 2 cups Water
  • 2 lb boneless beef blade
  • kosher salt
  • 4 heads baby bok choy
  • 1 package dried udon noodles
  • 1 tsp sugar
  • Minced green onions, shichimi togarashi (optional)
  • Combine the shallot, ginger, five-spice powder, stock, water, beef, and 2 teaspoons salt in the Instant Pot® and stir to mix.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
  • Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Using tongs, transfer the beef to a plate. Carefully pour the broth through a fine-mesh sieve set over a heatproof bowl. Return the strained broth to the pot. Press the Cancel button to reset the program.
  • Press the Sauté button twice to select More mode. Add the bok choy and noodles and cook until just tender, about 5 minutes. (If you don’t plan to eat the all of the soup in one sitting, cook the noodles separately according to the package directions and add them in individual portions so they don’t get mushy.) Stir in the sugar and taste and adjust the seasoning if needed.
  • Ladle the soup into bowls and top with green onions. Sprinkle with shichimi togarashi, if desired.
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