Taiwanese-Inspired Cinnamon Beef Noodle Soup
This Taiwanese-inspired beef noodle soup is a heartwarming dish that brings together aromatic spices and flavors reminiscent of the bustling street markets in Taiwan. Enhanced with cinnamon, anise, and ginger, this soup is not only a comforting meal but also a nostalgic journey through rich culinary traditions. Perfect for cozy family dinners, this dish is a crowd-pleaser, especially for those who enjoy savory and flavorful broths. Using boneless chuck roast ensures tender, melt-in-your-mouth beef pieces. Savor this delightful soup that promises warmth and comfort with every spoonful.
8
Servings
400
Calories
15
Ingredients
Ingredients
vegetable oil
1 teaspoon (none)
cinnamon sticks
3 pieces (3 inches each)
scallions
6 pieces (cut into 1.5 inch pieces)
garlic cloves
6 cloves (smashed)
fresh ginger
2 tablespoons (minced)
anise seeds
1.5 teaspoons (none)
asian chili paste
1.5 teaspoons (none)
water
7 cups (none)
low sodium chicken broth
4 cups (none)
soy sauce
1/2 cup (none)
rice vinegar
1/4 cup (none)
boneless beef chuck
2.5 lbs (cut into 3/4 inch chunks)
fresh udon noodles
9 ounces (cooked according to package)
bok choy
1.5 lbs (none)
fresh cilantro leaves
1/2 cup (garnish)
Instructions
1
Begin by cutting the boneless beef chuck into 3/4 inch thick chunks, if not using pre-cut stewing beef.
2
In a heavy soup pot or Dutch oven, heat the vegetable oil over medium heat until hot. Add cinnamon sticks, scallions, smashed garlic, minced ginger, anise seeds, and chile paste, and sauté for about 1 minute until fragrant.
3
Pour in the water, chicken broth, soy sauce, and rice vinegar. Increase the heat to high and bring the mixture to a boil.
4
Once boiling, add the beef chunks and reduce the heat to maintain a gentle simmer. Cover partially and cook for approximately 1 1/2 hours, ensuring the soup remains at a consistent simmer and does not boil or stop simmering.
5
As the soup nears completion, boil another large pot of water. Cook the udon noodles according to the package instructions until just tender, then drain and rinse under cold water to stop the cooking process.
6
Once the beef is tender, remove the cinnamon sticks from the soup. Add the bok choy, letting it simmer for 5-10 minutes until the stalks are crisp-tender and the leaves are well-cooked.
7
Introduce the rinsed noodles into the soup, stirring gently to warm them through.
8
Serve the noodle soup immediately in bowls, garnishing with fresh cilantro leaves.
Nutrition Information
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Taiwanese-Inspired Cinnamon Beef Noodle Soup?
It is a heartwarming dish featuring aromatic spices like cinnamon, anise, and ginger, reminiscent of Taiwanese street markets, made with tender beef and udon noodles.
What cut of beef is used in this recipe?
This recipe calls for 2.5 lbs of boneless beef chuck cut into 3/4 inch chunks for melt-in-your-mouth tenderness.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What are the primary aromatics used in the broth?
The primary aromatics include cinnamon sticks, scallions, smashed garlic, minced ginger, anise seeds, and asian chili paste.
How long does the beef need to simmer?
The beef should be simmered gently for approximately 1 1/2 hours until it is tender.
What type of noodles are recommended for this soup?
Fresh udon noodles are recommended for this recipe.
How should the udon noodles be prepared?
Cook the udon noodles according to the package instructions in a separate pot, then drain and rinse under cold water to stop the cooking.
Can I use pre-cut stewing beef?
Yes, you can use pre-cut stewing beef as long as the pieces are roughly 3/4 inch thick.
What kind of broth is used for the base?
The base uses a combination of water and 4 cups of low sodium chicken broth.
Is this beef noodle soup spicy?
It contains 1.5 teaspoons of asian chili paste, providing a mild heat that complements the savory broth.
How do I prepare the garlic for this soup?
The 6 cloves of garlic should be smashed before being sautéed with the other aromatics.
Should the cinnamon sticks remain in the soup when serving?
No, the cinnamon sticks should be removed once the beef is tender and before adding the bok choy.
What vegetable is included in this recipe?
The recipe includes 1.5 lbs of bok choy.
How long does it take to cook the bok choy?
The bok choy should simmer for 5-10 minutes until the stalks are crisp-tender and the leaves are well-cooked.
What garnish is recommended?
Fresh cilantro leaves are recommended as a garnish for each bowl.
How many calories are in one serving of this soup?
Each serving contains approximately 400 calories.
What is the protein content per serving?
Each serving provides 30g of protein.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What kind of oil should be used?
A neutral vegetable oil is used to sauté the aromatics.
How long do I sauté the spices and aromatics?
Sauté the cinnamon, scallions, garlic, ginger, anise seeds, and chili paste for about 1 minute until fragrant.
What provides the acidity in the broth?
The recipe uses 1/4 cup of rice vinegar to add a touch of acidity.
How much soy sauce is required?
The recipe calls for 1/2 cup of soy sauce.
How much water is added to the broth?
Seven cups of water are added to the soup base.
How should the ginger be prepared?
The fresh ginger should be minced, totaling about 2 tablespoons.
What is the best pot to use for this recipe?
A heavy soup pot or a Dutch oven is ideal for maintaining a consistent simmer.
How should the scallions be cut?
The scallions should be cut into 1.5 inch pieces.
Is it necessary to rinse the noodles?
Yes, rinsing the udon noodles under cold water after boiling stops them from overcooking and becoming mushy.
When do I add the noodles to the soup?
Add the rinsed noodles at the very end, stirring gently just to warm them through before serving.
Can I boil the soup once the beef is added?
After the initial boil, you should reduce the heat to a gentle simmer; boiling the beef too vigorously can make it tough.
How long is the total prep and cook time?
The main simmering stage takes 1.5 hours, plus about 15-20 minutes for prep, sautéing, and finishing the vegetables.