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Cinnamon-Spiced Beef Noodle Soup with Spinach
This meal in a bowl is hearty and satisfying, yet the flavors are light and clean. We use beef shanks, as the bones lend the broth both meaty flavor and rich body. They also yield enough meat to give the soup substance. Thick dried Asian wheat noodles such as udon or lo mein are ideal in this soup, but even Italian linguine will work. If you can't find anise seed, the broth is still delicious without it. You can prepare the broth and meat up to three days ahead; refrigerate both until needed, then discard the solid fat from the surface of the broth and proceed. For some spiciness, offer chili-garlic sauce on the side.
4
Servings
Tip
Don't cook the noodles in advance. Wait until the soup is nearly done before boiling them, and make sure to rinse them briefly after draining to wash off excess starch, then immediately portion them into individual serving bowls.
FAST: 50 minutes
Slow: 8-9 hours
30 minutes active
Ingredients
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6
cinnamon sticks
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2
teaspoons aniseed (optional)
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the cinnamon sticks and aniseed (if using), then toast, stirring often, until fragrant, 2 to 3 minutes. Add 5 cups water, the soy sauce, sake, scallion whites and ginger. Set aside ½ cup loosely packed cilantro sprigs and add the remainder to the pot. Bring to a simmer, then add the beef, arranging the pieces in an even layer; they should be mostly submerged.
Reviews
August 1, 2022
Excellent, delicious and so easy!
I very much enjoyed this recipe and my husband raved! It will become a regular in our weeknight rotation. I cooked exactly to instructions, except I used fresh bok choy instead of spinach. The broth is deeply flavorful and satisfying. I might add mushrooms next time. I love a recipe that is easy to put together and results in a lovely, unique dinner.
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Dear Beef Shank, Where have you been all my life? This soup is perfectly delicious. We all loved it including picky 11 year old. I did not have aniseed. I used 3 1/2 lbs of shank (because that's what butcher gave me). I allowed 15 minutes of natural-pressure-release since I had the extra meat but I'm not sure if that was necessary. The beef was the most delicious beef I've ever made. Dear Milk Street, When is the Beef Shank cookbook coming out?