Chinese Cinnamon Beef Noodle Soup
Warm your soul with a bowl of Chinese Cinnamon Beef Noodle Soup, a savory masterpiece that combines tender chunks of beef, aromatic spices, and silky wheat noodles in a richly spiced broth. Infused with the warm flavors of cinnamon, star anise, and Sichuan peppercorns, this slow-simmered soup transforms simple ingredients into a deeply flavorful dish. Soy sauce and Shaoxing wine lend an umami depth, while blanched bok choy adds a vibrant, fresh contrast. Topped with cilantro and optional chili oil for a touch of heat, this hearty noodle soup is perfect for cozy dinners or a satisfying weekend indulgence. Ready in just over two hours, it’s the ultimate comfort food packed with traditional Chinese aromas and tastes.
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Recipe Information
Ingredients
- 1.5 pounds beef shank or brisket
- 2 inches (sliced) ginger
- 3 stalks (cut into 2-inch pieces) green onions
- 4 cloves (crushed) garlic
- 1 piece cinnamon stick
- 2 pieces star anise
- 1 teaspoon Sichuan peppercorns
- 0.25 cup soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon rock sugar or granulated sugar
- 8 cups beef stock or water
- 12 ounces fresh wheat noodles
- 4 heads (halved) bok choy
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon white pepper
- 0.25 cup (chopped, for garnish) cilantro
- 2 teaspoons (optional, for garnish) chili oil
Instructions
Cut the beef shank or brisket into large chunks, about 2 inches each.
Bring a pot of water to a boil and blanch the beef for 2-3 minutes to remove impurities. Drain and set aside.
In a large soup pot or Dutch oven, heat a small drizzle of oil over medium heat. Add the ginger, green onions, and garlic, and sauté until fragrant, about 1-2 minutes.
Add the cinnamon stick, star anise, and Sichuan peppercorns, and stir in the pot for 30 seconds to release their aroma.
Return the blanched beef to the pot and stir to coat with the spices and aromatics.
Add the soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to combine and let the beef absorb the flavors for about 2 minutes.
Pour in the beef stock or water, ensuring the beef is fully submerged. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, or until the beef is tender.
While the soup base is simmering, prepare the noodles according to package instructions. Drain and set aside.
Blanch the bok choy in boiling water for 1-2 minutes until bright green and tender. Set aside.
Once the beef is tender, taste the soup and adjust seasoning with salt and white pepper as needed.
To assemble, divide the cooked noodles into serving bowls. Ladle the hot soup with beef over the noodles.
Top each bowl with blanched bok choy, chopped cilantro, and a drizzle of chili oil if desired.
Serve hot and enjoy your comforting bowl of Chinese Cinnamon Beef Noodle Soup!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 393 mg | 30% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
