I've been wanting to make Nina Simonds's cinnamon-beef noodle soup since it appeared in the Food section in early January, from her new "Simple Asian Meals." What finally nudged me in the right direction was a friend who is not feeling well and only wants to eat soup. Specifically, pho, from a shop in Dorchester near the Boston Globe. I intended to prepare homemade pho, but then remembered Nina's soup and changed course.
In these plastic containers, hidden under the noodles is a bed of spinach, and under that is succulent beef, which simmers in water that turns deeply aromatic for 1 1/2 hours, flavored with cinnamon sticks, star anise, and ginger. I used my pressure cooker and timed it for 20 minutes (how does anyone live without one?).
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
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