Cinnamon Beef Noodle Soup

This soup was absolutely delicious with a subtle Asian flavor. The cinnamon offers more an intriguing aroma to the soup rather than flavor to the soup.

You can use pre-cut stewing beef, but I purchased a chuck roast and cut it into pieces of the appropriate size and - it could be my imagination but -- the meat just seemed to taste better.

The prep is very easy -- takes maybe 15 minutes -- but the soup has to simmer for about 90 minutes to bring out all the flavors and have them blend harmoniously. The meat has a wonderful tenderness and flavor by the time it is ready to be plated.

We tried it with -- and without -- the cilantro the recipe calls for and two of us preferred it without (although both are cilantro-lovers generally) and one preferred it with.

The recipe was easy to halve and --other than the beef -- has next to no fat. This recipe is also available in the latest FC "special issue" called "Soups and Stews". Unfortunately, it is not available at the FC website.