This flavorful shell pasta soup involves creating a rich broth flavored with garlic, onions, and beef brisket, served with al dente pasta and topped with fresh vegetables. Perfect for 4-5 servings, the broth is simmered to perfection, with a hint of seasoning from sugar and soy sauce.
1: Combine all broth ingredients into the instant pot. Set to manual on high for 1 hour and use quick release.
2: Once done, remove big pieces and strain the rest through a fine strainer.
3: Switch to stove top, bring broth to a low boil, then reduce heat to medium-low.
4: Season the broth with sugar, chicken bouillon, soy sauce, and salt.
5: Turn heat back to medium-high, bring to a boil and ladle the broth into bowls.
6: For the pasta, bring a pot of hot water to a boil, add salt, then add pasta and cook according to package instructions (about 8 minutes).
7: Strain the pasta and lightly coat with EVOO to prevent sticking.
8: For fried garlic, mince garlic and heat a skillet with oil. Once sizzling, add garlic and cook until brown, stirring constantly on medium-low heat.
9: To assemble the bowl, place pasta at the bottom, add napa cabbage and chives.
10: Bring broth to a boil, ladle over the veggies to cook them.
11: Top the bowls with scallion, cilantro, fried garlic, garlic chili sauce, and black pepper.
