Cinnamon Beef Noodle Soup

By khojnicki

Ingredients

• 1 tsp peanut or vegetable oil
• 3 cinnamon sticks
• 6 scallions, cut into 1 1/2" pieces
• 6 cloves garlic, smashed
• 2 tbsp minced fresh ginger
• 1 1/2 tsp anise seeds
• 1 1/2 tsp Asian chile paste
• 7 c water
• 4 c homemade low sodium chicken broth
• 1/2 c soy sauce
• 1/4 c rice vinegar
• 2 1/2 lb boneless beef chuck, cut into 1/4" cubes
• 9 oz. fresh udon noodles
• 1 1 to 1 1/2 bunch bok choy, bottom trimmed and cut into 1" pieces
• 1/2 c fresh cilantro leaves

Preparation

Step 1

Heat the oil in a heavy skillet over medium heat. When hot, add the cinnamon, scallions, garlic, ginger, anise seeds, anc 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 simmer. Lower the heat to maintain a gentle simmer and cook, partially covered until meat is very tender about 1 1/2 hours.

Shortly before the soup is done, bring a large pot of water to a boil and cook the noodles according to the package directions. Drain and rinse under cold water.

When meat is tender, remove cinnamon stick. Add the bok choy and simmer until stalks are tender. Stir in the noodles and let them warm through. Serve immediately, garnished with cilantro leaves.