Sooz's Famous Cinnamon Beef Noodle Soup: The Recipe

[fenchurche]

By popular demand, I managed to secure a copy of the recipe from tomte as well as her permission to post it.

Comments

[enigmaticblues]

This sounds really delicious. I'm going to have to try it!

[fenchurche]

tomte posted an addendum in the comments that might be helpful when you go to make it!

[zanthinegirl]

Oooh! That looks really good, and I have most of the ingredients. I need some fresh ginger then I may have to try that!

[fenchurche]

Thought I'd give a heads up that tomte posted an addendum in the comments that might be helpful when you go to make it!

[dougalsservant]

Thanks. That looks wonderful. As there is only me here I think I might make it to the stage where the beef is tender and cinnamon and star anise removed. Then I can freeze in portions and thaw and finish as needed. I'll ask curiouswombat to check my conversion to UK-cooking-speak as she is far more bilingual than me!

[fenchurche]

That sounds like it would work really well. BTW, tomte posted an addendum in the comments that might be helpful when you go to make it!

[tomte]

Some general notes:

I should probably mention that the "green onions" in this recipe are often referred to as "scallions" elsewhere, but I'm from California and that's what my family calls 'em.

The hot chile paste is often sold as "sambal oelek." One brand sold in the U.S., made by Huy Fong Foods, has a rooster on the label, but this is NOT the same as sriracha or "rooster sauce." It is powerful stuff and a little goes a long way, so don't buy a big container unless you find yourself making CBN on the order of once a week.

It's important to use beef chuck or another relatively fatty cut of meat that can hold up to a long simmer. If you use lean meat in this recipe, you get little dried-up cubes of ickiness.

[cyndisuesue]

I cannot wait to try this! Thank both of you for sharing this recipe! I adore cinnamon, both sweet and savory, so much!