Heart-Healthy Lanzhou Beef Noodle Soup
Savor the comforting and flavorful warmth of Heart-Healthy Lanzhou Beef Noodle Soup, a lighter take on the iconic Chinese dish. Made with lean beef shank, low-sodium beef broth, and nutrient-packed whole wheat noodles, this recipe is perfect for those seeking a wholesome, heart-friendly meal without compromising on bold flavors. Aromatics like star anise, cinnamon, ginger, and garlic infuse the broth with an irresistible depth, while fresh vegetables like bok choy and carrots add a vibrant, nutritious touch. Topped with a sprinkle of cilantro and green onions—and an optional dash of chili oil for heat—this satisfying soup is a balanced, fragrant delight that's perfect for a cozy night in. Serve it as a soulful dinner and enjoy a dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 500 grams Lean beef shank
- 6 cups Low-sodium beef broth
- 4 cups Water
- 1 Medium onion, sliced
- 4 Garlic cloves, minced
- 3 inches Ginger, sliced
- 2 Star anise
- 1 Cinnamon stick
- 1 teaspoon Salt
- 2 tablespoons Low-sodium soy sauce
- 300 grams Whole wheat noodles
- 2 Bok choy, halved
- 1 Carrot, julienned
- 2 teaspoons Chili oil (optional)
- 0.25 cup Fresh cilantro, chopped
- 2 Green onions, sliced
Instructions
Rinse the lean beef shank under cold water and pat dry. Trim off any visible fat and slice it into 1-inch pieces.
Place the beef in a large pot or Dutch oven and add the low-sodium beef broth and water. Bring to a boil over medium-high heat.
As the liquid begins to boil, skim off any foam that surfaces, ensuring a clear broth.
Add the sliced onion, minced garlic, ginger slices, star anise, and cinnamon stick to the pot. Reduce the heat to low, cover, and simmer for 2.5 hours until the beef is tender.
Remove the beef pieces from the pot with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve into another pot to remove the solids, then return the broth to the heat.
Stir in the salt and low-sodium soy sauce. Adjust seasoning to taste, considering additional soy sauce if needed for flavor.
Cook the whole wheat noodles according to package instructions, drain and rinse under cold water to stop the cooking process. Set aside.
Bring a separate pot of water to a boil, add the bok choy and blanch for 2 minutes. Immediately transfer to an ice bath to retain the color, then drain.
To serve, divide the noodles into bowls, ladle the hot broth over, and top with the tender beef slices, blanched bok choy, and julienned carrot.
Drizzle a small amount of chili oil over each bowl for added heat, if desired.
Garnish with fresh cilantro and sliced green onions. Enjoy your heart-healthy Lanzhou Beef Noodle Soup!
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 14.2 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4065 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
