Cinnamon Beef Noodle Soup

Ingredients

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

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