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    You are in: Home / Chinese / Chinese Cinnamon Beef Noodle Soup Recipe
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    Chinese Cinnamon Beef Noodle Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 11, 2009

      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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    • on October 01, 2009

      This is just so good, but it's pretty salty if you don't use low sodium soy sauce or broth!

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    • on February 01, 2012

      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.

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    • on December 02, 2009

      OMG my house smelled amazing while the soup simmered on the stove. I forgot to add the bok choy, but it still was absolutely wonderful. The entire family loved it. Great recipe!

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    • on November 21, 2009

      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.

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    • on February 23, 2009

      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!

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    • on November 30, 2005

      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.

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    Nutritional Facts for Chinese Cinnamon Beef Noodle Soup

    Serving Size: 1 (598 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.9
     
    Calories from Fat 122
    36%
    Total Fat 13.5 g
    20%
    Saturated Fat 5.5 g
    27%
    Cholesterol 124.7 mg
    41%
    Sodium 1627.6 mg
    67%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.3 g
    9%
    Protein 47.9 g
    95%

    The following items or measurements are not included:

    fresh udon noodles

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