Low Sodium Taiwanese Beef Noodle Soup
Experience a healthier take on traditional Taiwanese comfort food with this Low Sodium Taiwanese Beef Noodle Soup. This recipe offers all the robust flavors and aromatic spices expected from the beloved classic, but with a reduced sodium profile, making it perfect for those seeking a heart-friendly option. Tender chunks of beef shank simmer in a rich, fragrant broth infused with ginger, garlic, star anise, and Chinese five-spice powder, while low sodium soy and oyster sauce provide depth without overwhelming saltiness. Served with fresh wheat noodles, blanched baby bok choy, and topped with cilantro, scallions, and optional chili oil, every bowl is a satisfying balance of nourishing goodness and bold Taiwanese-inspired flavors. Ready in just under three hours, this recipe is an inviting showcase of slow-cooked richness tailored for health-conscious food enthusiasts.
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Recipe Information
Ingredients
- 1.5 pounds Beef shank (or brisket)
- 6 cups Low sodium beef broth
- 3 cups Water
- 2 inches Ginger (sliced)
- 4 Garlic cloves (smashed)
- 4 Scallions (white parts for broth, green parts for garnish)
- 1 Tomato (chopped)
- 2 Star anise
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Low sodium oyster sauce
- 3 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon Chinese five-spice powder
- 1 Carrot (peeled and cut into chunks)
- 4 heads Baby bok choy
- 14 ounces Fresh wheat noodles (or low sodium dried noodles)
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Chili oil (optional, for garnish)
Instructions
Cut the beef into large chunks (about 2 inches each). Bring a pot of water to boil and blanch the beef for 2–3 minutes to remove impurities. Drain and rinse the beef. Set aside.
In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the ginger, garlic, and white parts of the scallions, and sauté until fragrant, about 2 minutes.
Add the chopped tomato and continue to cook for another 2 minutes. Then, add the star anise, Chinese five-spice powder, Shaoxing wine, low sodium soy sauce, and low sodium oyster sauce. Stir well to combine.
Return the beef to the pot and pour in the low sodium beef broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, until the beef is tender.
About 30 minutes before the beef is done, add the carrot chunks to the broth to soften.
While the soup simmers, prepare the noodles according to the package instructions. In a separate pot, blanch the baby bok choy in boiling water for 1–2 minutes until tender. Drain and set aside.
Once the beef is tender and the flavors have melded, taste the broth and adjust as needed (avoid adding salt to keep it low sodium). Remove the star anise and discard.
To assemble, divide the cooked noodles evenly among serving bowls. Ladle the beef and broth over the noodles. Top each bowl with blanched baby bok choy, chopped cilantro, and the green parts of the scallions. Drizzle with chili oil, if desired.
Serve hot and enjoy your low sodium Taiwanese beef noodle soup!
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.2 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1234 mg | 95% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6588 mg | 140% | |
*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.
