Low Sodium Lanzhou Beef Noodle Soup
Savor the comforting flavors of this Low Sodium Lanzhou Beef Noodle Soup, a healthier take on the beloved Chinese classic. This aromatic recipe swaps traditional salt-heavy seasonings for low sodium soy sauce, Chinese rice wine, and a touch of white pepper, delivering a rich broth brimming with depth. Slow-simmered beef shank infuses the soup with hearty flavor, while slices of tender white radish, star anise, and cinnamon add layers of complexity. Hand-pulled noodles or your favorite store-bought variety soak up the umami-rich broth, complemented by vibrant toppings like blanched bok choy, crunchy bean sprouts, and fresh cilantro. Finished with a drizzle of optional chili oil, this low sodium noodle soup is a bowlful of comfort that doesn't compromise on taste. Perfect for those seeking a lighter yet authentic twist on this iconic dish!
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Recipe Information
Ingredients
- 1 pound Beef shank
- 10 cups Water
- 2 inches Ginger
- 4 units Garlic cloves
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 units Bay leaves
- 4 units Green onions
- 3 tablespoons Low sodium soy sauce
- 1 medium White radish
- 2 tablespoons Chinese rice wine
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Salt
- 1 pound Fresh Lanzhou-style hand-pulled or store-bought noodles
- 1 bunch Bok choy or spinach
- 1 cup Bean sprouts
- 1 bunch Cilantro
- 2 tablespoons Chili oil (optional)
- 0.5 teaspoon White pepper
Instructions
Rinse the beef shank under cold water and cut into large pieces.
In a large pot, add the beef shank and cover with about 10 cups of water. Bring to a boil over high heat, then reduce to a simmer and skim off any foam that rises to the surface.
Add the ginger (sliced), garlic cloves (crushed), star anise, cinnamon stick, bay leaves, and 2 of the green onions (cut into large sections). Simmer for about 2 hours, partially covered.
Peel and slice the white radish into thick rounds. Add the radish, low sodium soy sauce, Chinese rice wine, and rice vinegar into the pot, and continue simmering for another 30 minutes or until the beef is tender.
Season with 0.5 teaspoon of salt and white pepper. Adjust seasoning if needed, keeping in mind to maintain the low sodium requirement.
While the broth is cooking, prepare the noodles according to the package instructions and blanch the bok choy or spinach until just tender.
Strain the broth, discarding the solids, and return the clear broth to the pot. Keep the broth warm.
To serve, fill bowls with a portion of noodles, pour over the hot broth, and top with slices of cooked radish and beef shank pieces.
Add blanched bok choy or spinach, bean sprouts, and garnish with chopped cilantro and remaining sliced green (scallion) onions. Drizzle with chili oil if desired for extra heat.
Serve immediately while hot.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 17.6 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 4276 mg | 91% | |
*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.
