Keto Lanzhou Beef Noodle Soup
Dive into a comforting bowl of Keto Lanzhou Beef Noodle Soup, a low-carb twist on the traditional Chinese classic that’s perfect for keeping your health goals on track while savoring bold, authentic flavors. This rich and aromatic soup features tender beef shank, a deeply savory bone broth infused with Chinese five-spice, star anise, ginger, and garlic, and the satisfying crunch of fresh bok choy. Shirataki noodles replace wheat-based noodles, making it keto-friendly without sacrificing the signature chewy texture. Garnished with a fragrant medley of fresh cilantro, green onions, and a dash of white pepper, this dish strikes the perfect balance between hearty and wholesome. Ideal for warming up on cold days or impressing guests with exotic flavors, this nutrient-packed soup is as much a feast for the senses as it is a guilt-free indulgence.
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Recipe Information
Ingredients
- 1 lb beef shank
- 1 lb beef bones (marrow bones or knuckle bones)
- 10 cups water
- 1 tbsp Chinese five-spice powder
- 2 dried chili peppers
- 2 star anise
- 3 1-inch pieces of ginger (sliced)
- 4 garlic cloves (smashed)
- 3 tbsp soy sauce
- 1 tsp Salt
- 2 packs Shirataki noodles
- 2 bunches bok choy
- 1 cup fresh cilantro leaves
- 2 green onions (sliced)
- 0.5 tsp ground white pepper
Instructions
Rinse the beef shank and beef bones under cold water to remove any debris or impurities.
In a large pot, bring 10 cups of water to a boil. Add the beef shank and beef bones. Let them boil for about 5 minutes, then drain and rinse the beef under cold water.
Return the beef and bones to the pot and add 10 cups of fresh water.
Add the Chinese five-spice powder, dried chili peppers, star anise, sliced ginger, and smashed garlic cloves to the pot.
Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for approximately 2.5 hours. Skim off any impurities or foam that rise to the surface periodically.
After the broth has simmered, remove the beef shank and set it aside to cool slightly. Strain the broth through a fine mesh sieve to remove the solids.
Once the beef shank is cool enough to handle, slice it thinly across the grain.
Return the strained broth to the pot, and season it with soy sauce and salt. Bring it back to a simmer.
Rinse the shirataki noodles under running water and boil them in a separate pot for 2-3 minutes. Drain the noodles and set aside.
Add the bok choy to the simmering broth and cook for about 5 minutes until tender.
To serve, divide the shirataki noodles among bowls. Top with slices of beef shank, bok choy, a sprinkle of fresh cilantro, and sliced green onions.
Ladle the hot broth over the top and season with additional soy sauce and ground white pepper to taste. Serve immediately.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1012 mg | 22% | |
*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.
