Lanzhou Beef Noodle Soup
July 18, 2018
"This recipe sounds like a lot of work but it really isn't. Most of the time is just waiting for the broth to be created. This recipe is scalable with the difference being the amount of meat and noodles (set for two people)."
- FOR SPICE MIX - (put in a cheesecloth)
- Serving Size: 1 (952.1 g)
- Calories 2342
- Total Fat - 161 g
- Saturated Fat - 80.4 g
- Cholesterol - 1422 mg
- Sodium - 2679 mg
- Total Carbohydrate - 106.3 g
- Dietary Fiber - 7.2 g
- Sugars - 3.5 g
- Protein - 108.1 g
- Calcium - 3449.7 mg
- Iron - 41.5 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.6 mg
In a large pot, combine beef bones and shanks. Fill with 7 cups cold water. Allow to soak four hours.
Bring meat to a boil. Remove meat and shanks, discarding the shanks. Drain pot of hot and foamy water.
Wash meat to remove foam and return to clean pot. Add enough water to cover meat and a little extra.
Turn heat on high and bring to a rolling boil. Add spice mixture bag and lower heat to low. Simmer for half an hour then add the salt.
Continue simmering for three more hours. Add sliced turnip and continue simmering for another hour.
Take out the beef and set aside. Remove the spice mixture bag and discard. Reserve the broth. Slice beef thinly and set aside.
Cook noodles in a separate pot according to package instructions.
In a serving bowl, combine the noodles with the broth. Divide the beef into two portions and layer over noodles in each bowl.
Garnish with chili pepper oil, chopped scallions, chopped ginger and cilantro.
Tips & Variations
No special items needed.