Instructions

• Place the beef chunks into the metal insert of the Instant Pot. Add the water, fish sauce, 2 tablespoons of tamari sauce, 1 tablespoon of salt, shiitake mushrooms, sliced ginger, and garlic. Cut 2 of the green onions into 3 pieces and add them in.
• Thinly slice the remaining 2 green onions and set them aside for garnish.
• Lock the lid of the Instant Pot and set it to cook on high pressure for 35 minutes. When finished, allow the pressure to release naturally.
• While the beef soup is cooking, bring a pot of water to a boil and add ½ teaspoon of salt. Add the baby bok choy and cook for 1 to 2 minutes or until it's tender-crisp. Remove the bok choy with a slotted spoon and set it aside.
• When ready to serve the beef noodle soup, open the Instant Pot and discard the ginger, garlic, and green onions. Take out the shiitake mushrooms, cut off and discard the stems, and slice the mushrooms. Set them aside.
• Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining tablespoon of tamari sauce.
• Add the sesame oil to the beef soup, taste it, and adjust the seasoning if necessary.
• Divide the spiralized zucchini between 6 soup bowls and ladle over the broth. Top each bowl with the seasoned beef, sliced shiitake mushrooms, and cooked bok choy. Scatter over the remaining sliced green onions and serve topped with sesame seeds.
• To cook on stove top:
    Simmer the beef and soup ingredients in a large covered pot for 2 to 3 hours until the beef is fork tender.
    Keep checking the soup to ensure not much of the liquid has evaporated and add more water as needed.
    Once cooked, finish the soup as detailed above.