Best Cinnamon Beef Noodle Soup Recipes

CINNAMON BEEF NOODLE SOUP

Steps:

• Heat wok over medium heat, add oil and heat till hot. Stir-fry scallions, garlic, ginger, chili bean paste, cassia and star anise for 10 seconds or until fragrant. Transfer to a large saucepan or braising pan. Add the soy sauce and 9 cups of water. Bring to a boil, add the beef and return to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, or until beef is very tender. Skim the surface occasionally to remove fat. Remove and discard ginger and cassia. Soak noodles in hot water for 10 minutes then drain and divide among 6 bowls. Add the spinach to the beef and bring to a boil. Serve the beef mixture over the noodles and sprinkle with chopped scallions and chili flakes.

CHINESE CINNAMON BEEF NOODLE SOUP

Steps:

• Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
• 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.
• Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
• 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.
• 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.
• 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.
• I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.