Vegan Lanzhou Beef Noodle Soup
Dive into a plant-based twist on a beloved Chinese classic with this Vegan Lanzhou Beef Noodle Soup. Brimming with bold aromatics like star anise, cinnamon, ginger, and garlic, this hearty soup captures the rich, spiced essence of the traditional dish—minus the meat. Tender jackfruit, seasoned with soy sauce and five-spice powder, serves as a perfect substitute for beef, offering a savory, pulled texture that melts into the flavorful broth. Topped with fresh bok choy, scallions, cilantro, and a generous drizzle of chili oil, and served over springy wheat noodles, this comforting bowl is as vibrant as it is nourishing. Perfect for vegans or anyone seeking to explore authentic, plant-based Chinese cuisine, this soup is packed with warming layers of flavor while being completely cruelty-free. Ready in just over an hour, it’s a soul-satisfying meal for any day of the week.
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Recipe Information
Ingredients
- 10 pieces dried shiitake mushrooms
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 2-inch piece, sliced ginger
- 4 cloves garlic cloves
- 1 medium, peeled and sliced daikon radish
- 2 small heads, quartered bok choy
- 1 can, drained and rinsed canned young green jackfruit
- 2 tablespoons soy sauce (for jackfruit)
- 1 teaspoon five-spice powder
- 500 grams fresh wheat noodles
- 3 stalks, sliced scallions
- 0.5 cup, chopped cilantro
- 3 tablespoons chili oil
- to taste salt
- to taste pepper
Instructions
In a bowl, soak the dried shiitake mushrooms in hot water for 20 minutes, then drain and slice when soft.
In a large pot, combine the soaked shiitake mushrooms, vegetable broth, soy sauce, rice wine vinegar, star anise, cinnamon stick, ginger, garlic cloves, and sliced daikon radish. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
While the broth is simmering, prepare the jackfruit by cooking it in a separate pan with 2 tablespoons of soy sauce, and five-spice powder over medium heat for about 10 minutes or until the jackfruit is tender. Use a fork to shred the jackfruit into pieces that resemble pulled meat.
Add the sliced bok choy to the broth and simmer for an additional 10 minutes until the bok choy is tender.
Cook the fresh wheat noodles according to the package instructions, then drain and rinse under cold water.
To serve, divide the noodles among bowls, ladle the hot broth with vegetables over the noodles, and add an equal portion of jackfruit to each bowl.
Garnish with sliced scallions, chopped cilantro, and drizzle with chili oil. Adjust with salt and pepper to taste.
Serve hot and enjoy your Vegan Lanzhou Beef Noodle Soup.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 11153 mg | 485% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 48.2 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 858 mg | 66% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 8624 mg | 183% | |
*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.
