Chinese Cinnamon Beef Noodle Soup Recipes

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CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Provided by Elaine

Categories     Soup     staple

Time 1h45m

Number Of Ingredients 20

1000 g Beef shank or sirloin
2 L beef bone stock or pork stock
2 tbsp. vegetable oil
1 middle size tomato
1/2 red onion
2 leek onions
2 garlic cloves ( , sliced)
2 tbsp. Doubanjiang
2 tbsp. light soy sauce
Pinch of salt to taste
chopped green onion and coriander ( , for garnishing)
whole coriander ( , for decorating)
noodles ( , for 3-4 servings)
2 bay leaves
2 star anises
1 tsp. Sichuan peppercorn
1 small bark Chinese cinnamon
1/2 tsp. clove
1 small nutmeg
1 Chinese cardamom

Steps:

  • Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
  • Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
  • Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
  • Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
  • During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.

Nutrition Facts : Calories 739 kcal, Carbohydrate 90 g, Protein 57 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 1510 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

CHINESE CINNAMON BEEF NOODLE SOUP



Chinese Cinnamon Beef Noodle Soup image

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesn't mind eating it for days. He says it reminds him of when he was in Taiwan. High praise, indeed! Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4 inch thick chuck steaks.

Provided by Mom4Life

Categories     Roast Beef

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
3 cinnamon sticks (about 3 inches each)
6 scallions, cut into 1 1/2 inch pieces
6 garlic cloves, smashed
2 tablespoons fresh ginger, minced
1 1/2 teaspoons anise seeds
1 1/2 teaspoons asian chili paste
7 cups water
4 cups low sodium chicken broth
1/2 cup soy sauce
1/4 cup rice vinegar
2 1/2 lbs boneless beef chuck
9 ounces fresh udon noodles (or 6 ounces dried)
1 1/2 lbs bok choy
1/2 cup fresh cilantro leaves

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.

Nutrition Facts : Calories 338.9, Fat 13.6, SaturatedFat 5.6, Cholesterol 124.7, Sodium 1627.7, Carbohydrate 9.1, Fiber 1.9, Sugar 2.4, Protein 48

CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Categories     Soup/Stew     Scotch     Beef     Ginger     Pasta     Turnip     Anise     Cinnamon     Clove     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 14

2 1/2 pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
1/4 cup Scotch or medium-dry Sherry
1 tablespoon sugar
six 1/4-inch-thick diagonal slices fresh gingerroot
8 scallions, trimmed
3 large garlic cloves, chopped
a 3-inch cinnamon stick
1 teaspoon aniseed
1/4 teaspoon dried hot red pepper flakes
1/2 pound turnips, peeled and cut into 3/4-inch cubes
6 ounces egg noodles
1 teaspoon Asian (toasted) sesame oil if desired

Steps:

  • In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
  • Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
  • Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
  • Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

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