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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (797g) Recipe makes 6 servings The following items or measurements are not included below: 9 ounces fresh udon noodles 1/2 cup fresh cilantro leaves |
||
| Calories 482 | ||
| Calories from Fat 160 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.8g | 27% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 190mg | 63% | |
| Sodium 1596mg | 66% | |
| Potassium 1096mg | 31% | |
| Total Carbohydrate 8.5g | 2% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.4g | ||
| Protein 70.4g | 140% | |
Chinese Cinnamon Beef Noodle Soup
SERVES 6 -8
Ingredients
- 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
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.
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Featured Reviews for This Recipe
From: Chef #1166993
On Nov 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.
From: Kayori
On Nov 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!
From: bobo3039
On Oct 1, 2009
This is just so good, but it's pretty salty if you don't use low sodium soy sauce or broth!
From: Sackville
On Nov 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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