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Just what her doctor ordered

Posted by Sheryl Julian  February 28, 2012 05:41 PM

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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?).

Here is the recipe and here is the tempting bowl from Nina's book, photographed by Romulo Yanes (without the plastic containers, of course; but then, his wasn't taking a car ride).

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About Dishing

What's cooking in the world of food.

Contributors

Sheryl 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.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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