Chinese Cinnamon Beef Noodle Soup

Chinese Cinnamon Beef Noodle Soup

Chinese Cinnamon Beef Noodle Soup – Chinese Food

Chinese Cinnamon Beef Noodle Soup Recipes

Ingredients (Servings 6 – 8)

  • 1 teaspoon vegetable oil
  • 1 1lbs bok choy
  • 6 scallions, cut into 1 1/2 inch pieces
  • 2 tablespoons fresh ginger, minced
  • 1 1teaspoons anise seeds
  • 1cup soy sauce
  • 1 1teaspoons asian chili paste
  • 6 garlic cloves, smashed
  • 4 cups low sodium chicken broth
  • 1cup rice vinegar
  • 7 cups water
  • 2 1lbs boneless beef chuck
  • 9 ounces fresh udon noodles (or 6 ounces dried)
  • 1cup fresh cilantro leaves
  • 3 cinnamon sticks (about 3 inches each)

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesn’t mind eating it for days. He says it reminds him of when he was in Taiwan. High praise, indeed! 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.

Directions

  1. Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
  2. 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.
  3. Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
  4. 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.
  5. 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.
  6. 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.
  7. I’m guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.

Reviews – Chinese Cinnamon Beef Noodle Soup Recipes

I make a very similar soup. The differences are: no chicken stock or rice vinegar or cilantro, and I use fresh baby spinach in place of the bok choy. I use a whole star anise or two instead of the seeds, and pick out the pods at the end. (Well, I try.) And my version calls for putting the noodles into the bowls and spooning the soup over top–can’t imagine it makes much difference. My family LOVES this soup, even the kids. It works great in the crockpot, too. Just FYI, we’ve made it with buffalo and with lamb, and both versions are as good as the original. And leftovers, if you have any, are even better than the first time!

A lovely soup that does indeed taste like what we had while visiting Japan. The sweet taste from the cinnamon and sour from the vinegar and soy sauce works very well with the beef. I used a topside roast, which I got on sale half price. The meat turned out very tender and we’ve reheated it a few times now with great success. I didn’t have cinnamon sticks to hand so added a little powdered cinnamon at the start when frying up the garlic and onions. I did find this soup a bit salty and next time might use a low sodium soy sauce or just a bit less of the regular soy sauce.

This was absolutely amazing soup! My BF loves cinnamon, and this had just the right amount. He was surprised at how good it was. We didn’t have any anise seeds, so I used a teaspoon of Chinese 5 spice powder and it worked wonderfully. Definitely a keeper!

 

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