Chinese Cinnamon Beef Noodle Soup
- Ready In:
- 1hr 50mins
- 1 teaspoon vegetable oil
- 3 cinnamon sticks (about 3 inches each)
- 6 scallions, cut into 1 1/2 inch pieces
- 6 garlic cloves, smashed
- 2 tablespoons fresh ginger, minced
- 1 1⁄2 teaspoons anise seeds
- 1 1⁄2 teaspoons asian chili paste
- 7 cups water
- 4 cups low sodium chicken broth
- 1⁄2 cup soy sauce
- 1⁄4 cup rice vinegar
- 2 1⁄2 lbs boneless beef chuck
- 9 ounces fresh udon noodles (or 6 ounces dried)
- 1 1⁄2 lbs bok choy
- 1⁄2 cup fresh cilantro leaves
- Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute.
- Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
- Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering.
- Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water.
- When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.
- I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.
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I had really high hopes for this recipe - it made my kitchen smell wonderful while cooking. I cooked it exactly as written. The flavor just didn't deliver though. My DH thought it was good, and me just ok. I was really disappointed it didn't have the spark of flavors that it smelled like while cooking, Hoping it's better re-heated tomorrow.
Wonderful. I also had to sub the anise with chinese 5 spice. Also had to use sriracha insted of chili paste, but it turned out awesome anyway. My meat wasn't as tender as I would of liked & I used pre-cut stewing meat so the advice about cutting your own meat is spot on. I have very tender meat when using pre-cut meat for my stew so don't know what makes that difference. Maybe I will simmer this soup a little longer next time. Any how, a wonderful asian soup you can make at home! & the house smelled amazing while this soup simmered! Thank you for posting.