6 servings
1 teaspoon safflower or corn oil
Chile-Cinnamon Seasonings
6 scallions, trimmed, cut into 1 ½ inch sections, and smashed lightly with the flat side of a knife
6 cloves garlic, peeled, smash lightly with the flat side of a cleaver, and thinly sliced
4 slices fresh ginger (about the size of a quarter(, smashed lightly with the flat side of a knife
1 ½ teaspoons hot chile paste
2 cinnamon sticks
1 teaspoon aniseed
8 ½ cups water
½ cup soy sauce
2 pounds chuck or beef stew meat, trimmed of fat and gristle, and cut into 1 ½ inch cubes
10-ounces spinach, trimmed, rinsed, and drained
8 ounces whole wheat spaghetti cooked until just tender, rinsed under warm water, and drained
3 tablespoons minced scallions
1. Heat a large pot or casserole over medium high heat. Add the oil and heat until hot, about 30 seconds. Add the chile-cinnamon seasonings and stir-fry until fragrant, about 15 seconds. Add the water and soy sauce, and bring to a boil. Add the beef, and bring back to a boil. Reduce the heat to low, cover, and simmer for 1 ½ hours, or until the beef is very tender. Skim the surface to remove any impurities or fat. Remove the ginger slices and cinnamon sticks and discard.
2. Add the spinach to the soup, stir, cover, and cook for 2 to 3 minutes, until it wilts. Divide the noodles among six soup bowls. Ladle the meat, spinach, and broth over the noodles and sprinkle with the scallions. Serve.
