Vegetarian Lanzhou Beef Noodle Soup
Experience the rich, soul-soothing flavors of *Vegetarian Lanzhou Beef Noodle Soup*, a plant-based twist on the classic Chinese comfort dish. This recipe masterfully recreates the signature aromatic broth using a savory blend of dried shiitake mushrooms, vegetable broth, soy sauce, and warming spices like star anise, cinnamon, and Sichuan peppercorns. Hearty additions like fresh wheat noodles, crisp bok choy, tender tofu, and vibrant julienned carrots bring texture and balance, while a drizzle of red chili oil and a garnish of fresh cilantro and green onions add a bold, aromatic finish. Perfect as a wholesome weeknight dinner or a special weekend treat, this vegetarian noodle soup is ready in just over an hour and delivers restaurant-worthy flavor from the comfort of your kitchen. Whether you're craving authentic Lanzhou-inspired cuisine or seeking creative vegetarian recipes, this bowl of goodness is sure to satisfy.
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Recipe Information
Ingredients
- 8 pieces dried shiitake mushrooms
- 6 cups water
- 4 cups vegetable broth
- 0.25 cup soy sauce
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 2 pieces bay leaves
- 4 cloves garlic cloves, minced
- 1 inch ginger, sliced
- 12 ounces fresh wheat noodles
- 4 heads bok choy, halved
- 1 large carrot, julienned
- 1 cup bean sprouts
- 8 ounces firm tofu, cubed
- 2 green onions, sliced
- 0.5 cup cilantro leaves
- 2 tablespoons red chili oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, combine dried shiitake mushrooms and 6 cups of water. Bring to a simmer and cook for 15 minutes until mushrooms are rehydrated.
Add vegetable broth, soy sauce, star anise, cinnamon stick, Sichuan peppercorns, bay leaves, minced garlic, and ginger slices to the pot. Simmer for 30 minutes, allowing the flavors to blend.
While the broth simmers, prepare the noodles according to package instructions, then drain and set aside.
After the broth has simmered, strain out the solids, returning the clear broth to the pot.
Add the bok choy, julienned carrots, and cubed tofu to the broth. Simmer for another 10 minutes until vegetables are tender.
Season the broth with salt and black pepper to taste. Adjust seasoning if needed.
To serve, divide the cooked noodles among four bowls. Ladle the broth and vegetables over the noodles.
Top each bowl with bean sprouts, sliced green onions, and cilantro leaves.
Drizzle red chili oil over each serving for added flavor and heat.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 41.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 2066 mg | 159% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8928 mg | 190% | |
*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.
