Recipes Soups Vegetable Soups Baby Bok Choy and Beef Noodle Soup with Warm Spices
Baby Bok Choy and Beef Noodle Soup with Warm Spices

Baby Bok Choy and Beef Noodle Soup with Warm Spices

Baby Bok Choy and Beef Noodle Soup with Warm Spices is rated 4.4 out of 5 by 7.
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Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 8
Peppery, piquant and with a slight lemony edge, fresh ginger invigorates any dish to which it is added. This simple meal-in-a-bowl gets its warm flavor from ginger, as well as from cinnamon and star anise. Garlic and chili paste lend pungency; chewy noodles and tender slices of beef add heartiness.

Ingredients:

  • 4-inch piece fresh ginger
  • 2 Tbs. canola oil
  • 1 yellow onion, thinly sliced
  • 4 cinnamon sticks
  • 1 whole star anise
  • 5 garlic cloves, crushed and thinly sliced
  • 2 tsp. Asian chili garlic paste
  • 4 cups chicken stock or low-sodium chicken broth
  • 1/2 cup soy sauce
  • 2 lb. beef blade steak, trimmed and cut into slices 1/4 inch thick
  • 5 baby bok choy, about 1 1/2 lb. total
  • 1 Tbs. kosher salt, plus more, to taste
  • 1 1/2 lb. fresh Chinese wheat noodles
  • 4 green onions, thinly sliced

Directions:

Peel the ginger, cut it into thin slices and crush each slice with the flat side of a chef's knife.

In a large Dutch oven or other heavy pot over medium-high heat, warm the oil. Add the onion and sauté until softened, about 3 minutes. Add the cinnamon sticks and star anise and cook, stirring constantly, until fragrant and the cinnamon sticks begin to uncurl, about 2 minutes. Add the crushed ginger, garlic and chili paste and cook, stirring constantly, until fragrant, about 45 seconds. Add the stock, soy sauce and 4 1/2 cups water. Increase the heat to high, cover and bring to a boil. Stir in the beef and return to a boil. Reduce the heat to low, cover partially and simmer until the beef is very tender, about 1 1/2 hours.

Meanwhile, trim the bottom ends of the bok choy and cut each head lengthwise into quarters. In a large saucepan over high heat, bring 4 quarts water to a boil. Stir in the 1 Tbs. salt and the noodles, return to a boil and cook until the noodles are tender, about 3 minutes. Drain the noodles, rinse well under warm running water and drain well again. Divide the noodles evenly among 6 to 8 warmed bowls.

Using a slotted spoon, remove and discard the cinnamon sticks, star anise and ginger from the broth. Add the bok choy and cook until just tender-crisp, about 5 minutes. Add half of the green onions and stir to combine.

Taste the soup and adjust the seasonings with salt. Ladle the soup over the noodles, distributing the beef and bok choy equally. Garnish with the remaining green onions and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma New Flavors for Soup, by Adam Ried (Oxmoor House, 2008).
Rated 5 out of 5 by from Loved it!! OMG! Loved this simple to make recipe. I did switch up on the meat and added oxtails. Also used my pressure cooked to get all of these wonderful flavors melded together and to get the oxtail SUPER tender. Enough for leftovers. My husband keeps raving about this dish.
Date published: 2017-03-19
Rated 5 out of 5 by from Awesome soup! This soup is a family favorite. It is delicious! I do put the spices in cheesecloth after sauteing until fragrant.
Date published: 2015-01-03
Rated 5 out of 5 by from Authentic, Fragrant and Delicious!! Big fan of authentic asian foods and when I found this recipe I ran right out to get the ingredients. Unfortunately my Whole Foods was out of every type of star anise, so I went without. I also substituted soy sauce with Braggs Liquid Amino Acids, but had forgotten how much saltier Braggs is compared to regular low sodium soy sauce. Next time, I'll cut the Braggs in half. This soup would be amazing on a cold night!! Everyone that tasted in loved and and wanted the recipe! Great soup.
Date published: 2013-09-29
Rated 5 out of 5 by from Easy delicious comfort soup Ingredients are easily found at basic supermarkets, the instruction is clear easy to follow and yes it does smell and taste like Asian food. - it was quite delicious, my husband gave it two thumbs up. I loved the spicyness not much not to little, spot on. My cinnamon fell apart and I had to fish out pieces but aside from that, it's a keeper!! May use cheesecloth next time to hold cinnamon, ginger & star anise. Just cause it's easy to fish out. - go make this soup!! Thanks WS!!
Date published: 2013-09-18
Rated 5 out of 5 by from Awesome, and yes, Asian! With regard to the last review, this dish is actually quite authentic in Asian flavors, however not the typical flavors you would have at an American Chinese restaurant. This dish uses the traditional Chinese five-spice blend of flavors, and it is fabulous. It has some serious kick, so if you are not a fan of spicy foods, you might steer clear. I substituted cabbage for the bok choy since I had it on hand, and it was great. We'd been craving five-spice soup and this fit the bill wonderfully!
Date published: 2012-02-06
Rated 1 out of 5 by from Horrible! Weird flavors. This dish was horrible! In no way is this Asian. Its basically beef and noodles in a cinnamon soup! Though my house smells pleasant from the cinnamon and ginger, I couldn't stomach the bizarre flavors of this dish.
Date published: 2012-02-04
Rated 5 out of 5 by from Turn up the heat! This is a fantastic taste experience! A bit spicy for the timid, however perfect for a meduim heat lover. Didn't find whole star anise and used a few whole cloves and 1/4 tsp of caraway seed to substitute. Also made it with coconut oil not canola (that stuff is bad for you). Also used rice noodles to make it gluetin free. It makes a nice large pot, next time I will set aside some stock and raw bok choy for another day. The bok choy cooks quickly so watch the pot. Going back for seconds the bok choy was overdone for me. This is a wonderful soup and will be saved as a new favorite.
Date published: 2012-01-16
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