Whole30 Lanzhou Beef Noodle Soup
Warm your soul with this Whole30-compliant Lanzhou Beef Noodle Soup, a wholesome twist on the classic Chinese dish. This recipe swaps traditional wheat noodles for spiralized zucchini, making it gluten-free, grain-free, and perfect for a Whole30 diet. Tender beef shank is simmered to perfection alongside aromatic spices like star anise, cinnamon, and Sichuan peppercorns, resulting in a rich, flavorful broth that’s deeply satisfying. Packed with vibrant vegetables such as bok choy, carrots, and radishes, this soup is as nourishing as it is delicious. Finished with a sprinkle of fresh cilantro and green onions, it’s a light yet hearty meal that’s perfect for chilly evenings or whenever you crave comfort food with a healthy spin.
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Recipe Information
Ingredients
- 1 lb beef shank
- 8 cups water
- 1 tbsp ghee
- 1 large yellow onion, halved
- 2 inch piece ginger, sliced
- 4 garlic cloves, crushed
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 1 bay leaf
- 2 tsp sea salt
- 2 small carrots, julienned
- 1 large bunch bok choy, chopped
- 4 red radishes, sliced
- 2 large zucchini, spiralized
- 2 green onions, chopped
- 0.5 cup cilantro, chopped
Instructions
Begin by rinsing the beef shank under cold water. Pat it dry with paper towels and set aside.
In a large pot, add 8 cups of water, the beef shank, halved onion, ginger slices, garlic cloves, star anise, cinnamon stick, Sichuan peppercorns, and bay leaf.
Bring the pot to a boil over high heat, then reduce to a simmer and cover. Let the broth simmer for 2.5 hours until the beef is tender.
Once the beef is tender, remove it from the pot, allow it to cool slightly, and slice it into thin pieces. Set aside.
Strain the broth through a fine mesh sieve into another pot to remove the aromatics. Discard the solids and return the clear broth to the stove.
Add the ghee and sea salt to the broth and adjust seasoning if needed.
Bring the broth back to a gentle simmer and add the julienned carrots, chopped bok choy, and sliced radishes. Cook for 5-7 minutes until vegetables are just tender.
Add the spiralized zucchini to the pot and cook for an additional 3 minutes until the zucchini is heated through but not mushy.
To serve, divide the sliced beef among serving bowls and ladle the soup over the top.
Garnish with chopped green onions and cilantro. Serve hot and enjoy your Whole30 Lanzhou Beef Noodle Soup.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.9 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1121 mg | 86% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6302 mg | 134% | |
*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.
