You need to make a separate pot of broth in order to have a perfect bowl of Taiwanese beef noodle soup with flavorful beef and perfectly seasoned soup. If you add too much water during the braising process, the meat will end up lacking in flavor. For the soup's base, either beef or chicken broth will both work.
Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist.
But for now, let’s talk about this Taiwanese Beef Noodle Soup. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities. Next, in your instant pot, turn on the saute setting.