Cinnamon Beef Noodle Soup

Photo by Scott Phillips
Ingredients
- 4 cups homemade or canned low-salt chicken broth
- 1 tsp. peanut or vegetable oil
- 6 scallions, cut into 1-½-inch pieces
- 9 oz. fresh udon noodles (or 6 oz. dried)
- ¼ cup rice vinegar
- 3 cinnamon sticks (about 3 inches each)
- 6 cloves garlic, smashed
- + 8 more ingredients
-
- 1-½ tsp. anise seeds
- 2 Tbs. minced fresh ginger
- ½ cup soy sauce
- 2-½ lb. boneless beef chuck, trimmed and cut into ¾-inch cubes
- 1- to 1-½-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
- 1-½ tsp. Asian chile paste
- 7 cups water
- ½ cup fresh cilantro leaves
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-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous ...
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