Low Sodium Lanzhou Beef Noodle Soup

Warm your soul with a steaming bowl of Low Sodium Lanzhou Beef Noodle Soup—an aromatic, heartwarming twist on a traditional Chinese favorite. This recipe captures the authentic essence of Lanzhou's iconic hand-pulled noodle soup while keeping sodium levels in check, making it a healthier option without sacrificing flavor. The rich broth, simmered with beef shank, fragrant ginger, star anise, and cinnamon, is perfectly balanced with a touch of low sodium soy sauce and rice vinegar. Tender slices of white radish and savory beef are paired with fresh noodles, vibrant bok choy, crisp bean sprouts, and a sprinkle of cilantro for a bowl that's as nourishing as it is satisfying. Whether you keep it mild or spice it up with optional chili oil, this low sodium version is perfect for health-conscious food lovers seeking a comforting, flavorful meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 pound Beef shank
• 10 cups Water
• 2 inches Ginger
• 4 units Garlic cloves
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 2 units Bay leaves
• 4 units Green onions
• 3 tablespoons Low sodium soy sauce
• 1 medium White radish
• 2 tablespoons Chinese rice wine
• 1 tablespoon Rice vinegar
• 0.5 teaspoon Salt
• 1 pound Fresh Lanzhou-style hand-pulled or store-bought noodles
• 1 bunch Bok choy or spinach
• 1 cup Bean sprouts
• 1 bunch Cilantro
• 2 tablespoons Chili oil (optional)
• 0.5 teaspoon White pepper

Directions

Step 1

Rinse the beef shank under cold water and cut into large pieces.

Step 2

In a large pot, add the beef shank and cover with about 10 cups of water. Bring to a boil over high heat, then reduce to a simmer and skim off any foam that rises to the surface.

Step 3

Add the ginger (sliced), garlic cloves (crushed), star anise, cinnamon stick, bay leaves, and 2 of the green onions (cut into large sections). Simmer for about 2 hours, partially covered.

Step 4

Peel and slice the white radish into thick rounds. Add the radish, low sodium soy sauce, Chinese rice wine, and rice vinegar into the pot, and continue simmering for another 30 minutes or until the beef is tender.

Step 5

Season with 0.5 teaspoon of salt and white pepper. Adjust seasoning if needed, keeping in mind to maintain the low sodium requirement.

Step 6

While the broth is cooking, prepare the noodles according to the package instructions and blanch the bok choy or spinach until just tender.

Step 7

Strain the broth, discarding the solids, and return the clear broth to the pot. Keep the broth warm.

Step 8

To serve, fill bowls with a portion of noodles, pour over the hot broth, and top with slices of cooked radish and beef shank pieces.

Step 9

Add blanched bok choy or spinach, bean sprouts, and garnish with chopped cilantro and remaining sliced green (scallion) onions. Drizzle with chili oil if desired for extra heat.

Step 10

Serve immediately while hot.

Nutrition Facts

Serving size	(4131.9g)

Amount per serving	% Daily Value*
Calories	1892.1

Total Fat 58.5g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 378.5mg	0%
Sodium 3920.1mg	0%
Total Carbohydrate 167.9g	0%
Dietary Fiber 19.4g	0%
Total Sugars 17.6g
Protein 174.2g	0%

Vitamin D 0IU	0%
Calcium 796.6mg	0%
Iron 34.3mg	0%
Potassium 4276.5mg	0%

*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.

Source of Calories

Fat: 27.8%

Protein: 36.8%

Carbs: 35.4%