Yang Soup (Chinese Cinnamon Beef Noodle Soup)

10 February 2012

This is what I’m making for dinner tonight. I have a tendency to use my blogs as recipe storage, so I was surprised to find when I went looking for my recipe for this that I had only posted it to my Facebook Notes, so here it is…

This is a classic of Chinese cooking, and also similar to the Vietnamese Phở bò. Here’s my version, which is a modification of Nina Simonds’ recipe in Asian Noodles. The way I make this, it can be served either as a soup, or as a braise, by simply making less stock, or reserving most of the stock. Either is delicious. This is a perfect dish for when you’re feeling a bit under the weather, or for a cold winter evening, any time you need a little more yang.

Yang Soup (Chinese Cinnamon Beef Noodle Soup)

Serves 8

240 ml (1 c.) chicken stock
240 ml (1 c.) vegetable stock
480 ml (2 c.) beef stock
1440 ml (6 c.) water
120 ml (1/2 c.) soy sauce
120 ml (1/2 c.) shiaoxing wine
2 T.    fish sauce
1 t.    toasted sesame oil
8        slices peeled fresh ginger (about 1/8″ thick)
8        cloves garlic, peeled and smashed
3        sticks cinnamon, broken in half
3        whole star anise
1        bunch green onions, chopped

1 kg (2.2 lbs) beef chuck roast, cut into 1″ cubes
2 T. peanut oil

hot chile pepper to taste (optional, may be added at serving time)

1        package baby spinach, 10 oz.

1 lb.   wide egg noodles

Combine liquid ingredients (except peanut oil) in large soup pot (6 qt.) with half the ginger, half the garlic, half the scallions, and half the spices. Bring to boil, reduce heat and keep hot.

Heat saute pan, add peanut oil, brown beef over high heat in large saute pan until excess liquid evaporates and caramelizes.

Add half of herbs and spices to beef in saute pan. Add sufficient stock for braising to meat in saute pan (about 2-4 cups), cover, reduce heat and simmer. Braise meat until tender (about 2 hrs), check every so often (15-30 min), stir and add stock, if necessary.

If serving as soup, remove cinnamon, star anise, ginger, and garlic from meat and stock and add combine meat and stock. You may also serve meat and stock separately to allow guests to adjust proportions to their liking.

Add spinach to meat (optional, or may be reserved for addition at serving), cook until wilted (a few minutes).

Boil egg noodles in water until al dente, drain and reserve.

Divide noodles, spinach (if reserved), chile (if desired), and meat into separate bowls, add stock to taste, enjoy

The Seal of Yin-Haan