Chinese Cinnamon Beef Noodle Soup

Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

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.

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Ingredients

Nutrition

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.