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Recipe

Cinnamon Beef Noodle Soup

Scott Phillips

Servings: 6 to 8

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

Ingredients

  • 1 tsp. peanut or vegetable oil   
  • 3 cinnamon sticks (about 3 inches each)
  • 6 scallions, cut into 1-1/2-inch pieces
  • 6 cloves garlic, smashed  
  • 2 Tbs. minced fresh ginger
  • 1-1/2 tsp. anise seeds
  • 1-1/2 tsp. Asian chile paste
  • 7 cups water
  • 4 cups homemade or canned low-salt chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
  • 9 oz. fresh udon noodles (or 6 oz. dried)
  • 1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
  • 1/2 cup fresh cilantro leaves

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 490
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 100
      Sodium (mg): 1360
      Carbohydrates (g): 25
      Fiber (g): 2
      Protein (g): 31

Preparation

  • 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-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a 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 a boil. Cook the noodles according to the 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 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Reviews

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Reviews

  • spyce | 12/19/2012

    You can look at the ingredients and tell that this soup will be very good. I made a sort of East meets West version by using a handful of fresh collared greens instead of bok choy, and I made rolled dumplings and added those instead of the noodles. I also browned the meat first. Rather than add the scallions to the broth, I thinly sliced them and used as a garnish. I used half of a regular onion in place of the scallions in the broth. I passed on the cilantro.

  • rjh65 | 11/12/2011

    This was very tasty. I wasn't sure of the cinnamon beef combination at first but was glad I tried it. I also browned the beef first. I used fresh udon noodles and just threw them in the soup for the last 5 minutes. It made the soup a little thicker which was fine for me.

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