Cinnamon Beef Noodle Soup

Cinnamon Beef Noodle Soup
Photo by Scott Phillips


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

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 ...

View full recipe at Fine Cooking


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