Chinese Cinnamon Beef Noodle Soup
- 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.
vegetable oil, cinnamon, scallions, garlic, fresh ginger, anise seeds, asian chili paste, water, chicken broth, soy sauce, rice vinegar, beef chuck, udon noodles, choy, fresh cilantro
Taken from www.food.com/recipe/chinese-cinnamon-beef-noodle-soup-133034 (may not work)