Chinese Cinnamon Beef Noodle Soup

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. 1

   Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.

2. 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. 3

   Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.

4. 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. 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. 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. 7

   I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.