Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 3 cinnamon sticks (about 3 inches each)

  3. 6 scallions , cut into 1 1/2 inch pieces

  4. 6 garlic cloves , smashed

  5. 2 tablespoons fresh ginger , minced

  6. 1 1/2 teaspoons anise seeds

  7. 1 1/2 teaspoons asian chili paste

  8. 7 cups water

  9. 4 cups low sodium chicken broth

  10. 1/2 cup soy sauce

  11. 1/4 cup rice vinegar

  12. 2 1/2 lbs boneless beef chuck

  13. 9 ounces fresh udon noodles (or 6 ounces dried)

  14. 1 1/2 lbs bok choy

  15. 1/2 cup fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.

  2. 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.

  3. Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.

  4. 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.

  5. 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.

  6. 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.

  7. I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.


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