Lanzhou Beef Noodle Soup
An addictive Lanzhou beef noodle soup
Servings 4
Calories 1248kcal
Ingredients
- 1 beef oxtail , around 1000g, cut into 2cm thick pieces
- 250 g back bones
- 250 g chicken bones
- 500 g beef shank
- 2 green onions
- 1 thumb ginger , sliced
- 2 scallion whites
- 3 L water
- salt to taste
- Noodles for serving
Spices
- 2 star anise
- 1 small piece of Chinese cinnamon
- 2 bay leaves
- 1/4 tsp. Sichuan peppercorn , must
- 4 cloves
- 1/4 tsp. whole cumin seeds
- 1/8 tsp. fennel seeds
- 1 cardamom
- 3 Amomum Cardamomum pods
- 1 dried chili pepper
- 1 Amomum tsaoko
Garnish and drizzle
- 1 cup chopped coriander
- 1 cup chopped garlic leek
- half of a daikon radish
- chili oil , as needed
Instructions
Make the stock
- Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
- Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
- Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2.5L to 3 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours. Add salt to taste.
Cook and assemble noodles
- Take out the beef shank and cut thinly. Cook radish slices in broth for 2 minutes, set aside.
- Cook noodles as directed and then scoop enough beef stock to cover. Top with daikon slices, beef shank slices, coriander, garlic leek (or green onion) and chili oil. Serve hot!
Nutrition
Calories: 1248kcal | Carbohydrates: 83g | Protein: 107g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 304mg | Sodium: 3115mg | Potassium: 732mg | Fiber: 6g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 18.5mg