Cinnamon-Spiced Beef Noodle Soup with Spinach

Milk Street Fast and Slow

This is one of the easiest recipes I've made recently, and really so deeply flavored. It's not quite a one-pot meal, since you do have to cook the noodles separately, but otherwise you just put everything in the pot and let it cook. No searing the beef! And leftovers can be just as good as the first time. Cook up enough noodles for the first meal, and then cook more fresh when you want to eat the rest. No soggy noodles here.

I am particularly sensitive to bitter flavors, and think cooking the cilantro the whole time with the beef might have made this a little bitter. If I make this again I would tweak the recipe a bit and split the cooking into two parts, only including the cilantro for about half, to try to keep that from happening.

I also used low sodium soy sauce, which meant I needed to add salt to my dish. That's a pretty easy fix, though!

If you have a Milk Street membership, you can find the full recipe here: https://www.177milkstreet.com/recipes/cinnamon-spiced-beef-noodle-soup-fast-slow