dawn_mo
Well-known member
Here are my tweaks: I used about 6 ounces thinly sliced raw beef, cilantro instead of basil, a few sliced button mushrooms, 2 ounces vermicelli coil (I couldn't find my rice sticks) and a huge dollop of garlic chile paste to my bowl. I ended up sharing my bowl with the kids after they ate their soup and wanted more. Very easy and very tasty. I was hesitant about the cinnamon in the soup, but it was very subtl, not overpowering at all. You could easily leave the beef out, in my opinion.
Here is the blog I got this off of:
* Exported from MasterCook *
Beef Noodle Soup with Cinnamon and Basil or Cilantro
Recipe By :James and Deanna's Blog
Serving Size : 3 Preparation Time :0:00
Categories : Asian Beef
Noodles Soups And Stews
Amount Measure Ingredient -- Preparation Method
28 ounces beef broth3 cups water
3 inch piece cinnamon stick
1 tablespoon grated ginger root
8 ounces beef round -- sliced thin
1 onion -- thinly sliced
1 cup bean sprouts -- fresh
fresh basil leaves to garnish
4 ounces rice noodles -- dried
soy sauce, to taste
Start with about 2 cans of beef stock plus 3C water. Home made beef stock would be excellent of course. Add a 3" piced of cinnamon and 1T finely diced ginger. Heat this mixture to a very low simmer and cover for about 30 min. Remove the cinnamon and add a thinly sliced onion, 3/4 pound of sliced beef (we used another leftover Outback steak) and 4oz. rice noodles, and soy sauce to taste. Simmer until the noodles are tender. We garnished the finished soup with fresh bean sprouts, fresh basil leaves and diced jalapeno peppers. Cilantro would be good as well.
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http://dinnerwithjames.blogspot.com/2007/01/beef-noodle-soup-with-cinnamon-and.html
Here is the blog I got this off of:
* Exported from MasterCook *
Beef Noodle Soup with Cinnamon and Basil or Cilantro
Recipe By :James and Deanna's Blog
Serving Size : 3 Preparation Time :0:00
Categories : Asian Beef
Noodles Soups And Stews
Amount Measure Ingredient -- Preparation Method
28 ounces beef broth3 cups water
3 inch piece cinnamon stick
1 tablespoon grated ginger root
8 ounces beef round -- sliced thin
1 onion -- thinly sliced
1 cup bean sprouts -- fresh
fresh basil leaves to garnish
4 ounces rice noodles -- dried
soy sauce, to taste
Start with about 2 cans of beef stock plus 3C water. Home made beef stock would be excellent of course. Add a 3" piced of cinnamon and 1T finely diced ginger. Heat this mixture to a very low simmer and cover for about 30 min. Remove the cinnamon and add a thinly sliced onion, 3/4 pound of sliced beef (we used another leftover Outback steak) and 4oz. rice noodles, and soy sauce to taste. Simmer until the noodles are tender. We garnished the finished soup with fresh bean sprouts, fresh basil leaves and diced jalapeno peppers. Cilantro would be good as well.
- - - - - - - - - - - - - - - - - - -
http://dinnerwithjames.blogspot.com/2007/01/beef-noodle-soup-with-cinnamon-and.html