1 yellow onion, sliced
5 green onion stalks, cut
3” piece ginger root, sliced
8 garlic cloves, smashed
2 roma tomatoes, quartered
3 tbsp broad bean paste
1 cup shaoxing wine
3 tbsp dark soy sauce
⅓ cup soy sauce
2 tbsp rock sugar
Toasted spices:
1 tbsp fennel seed
1 tbsp coriander seed
½ tbsp Szechuan peppercorns
3 whole dried Szechuan chilis
4 whole star anise
2 black cardamom pods
5 whole cloves
2 bay leaves
1 cinnamon stick
½ tsp chinese five spice
¼ tsp white pepper
1 apple, halved
4 cups beef stock or broth
6 cups water
Pressure cook on high for 40 minutes. (If you don’t have an instant pot/pressure cooker, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 4 hours).
