Low Sodium Taiwanese Beef Noodle Soup
Delight your taste buds with this hearty and flavorful **Low Sodium Taiwanese Beef Noodle Soup**, a healthier twist on a beloved classic. This recipe swaps traditional high-sodium ingredients for low-sodium alternatives without compromising the savory, aromatic broth that makes this dish a favorite. Tender chunks of beef shank, simmered with ginger, garlic, star anise, and a touch of Chinese five-spice, create a rich, complex base. Nutrient-packed baby bok choy and soft wheat noodles round out the dish, while fresh cilantro and a hint of chili oil add a bright finishing touch. Perfect for those seeking bold Taiwanese flavors in a heart-healthy version, this comforting soup is guaranteed to warm your soul with every spoonful.
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Ingredients
- 1.5 pounds Beef shank (or brisket)
- 6 cups Low sodium beef broth
- 3 cups Water
- 2 inches Ginger (sliced)
- 4 Garlic cloves (smashed)
- 4 Scallions (white parts for broth, green parts for garnish)
- 1 Tomato (chopped)
- 2 Star anise
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Low sodium oyster sauce
- 3 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon Chinese five-spice powder
- 1 Carrot (peeled and cut into chunks)
- 4 heads Baby bok choy
- 14 ounces Fresh wheat noodles (or low sodium dried noodles)
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Chili oil (optional, for garnish)
Directions
Step 1
Cut the beef into large chunks (about 2 inches each). Bring a pot of water to boil and blanch the beef for 2–3 minutes to remove impurities. Drain and rinse the beef. Set aside.
Step 2
In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the ginger, garlic, and white parts of the scallions, and sauté until fragrant, about 2 minutes.
Step 3
Add the chopped tomato and continue to cook for another 2 minutes. Then, add the star anise, Chinese five-spice powder, Shaoxing wine, low sodium soy sauce, and low sodium oyster sauce. Stir well to combine.
Step 4
Return the beef to the pot and pour in the low sodium beef broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, until the beef is tender.
Step 5
About 30 minutes before the beef is done, add the carrot chunks to the broth to soften.
Step 6
While the soup simmers, prepare the noodles according to the package instructions. In a separate pot, blanch the baby bok choy in boiling water for 1–2 minutes until tender. Drain and set aside.
Step 7
Once the beef is tender and the flavors have melded, taste the broth and adjust as needed (avoid adding salt to keep it low sodium). Remove the star anise and discard.
Step 8
To assemble, divide the cooked noodles evenly among serving bowls. Ladle the beef and broth over the noodles. Top each bowl with blanched baby bok choy, chopped cilantro, and the green parts of the scallions. Drizzle with chili oil, if desired.
Step 9
Serve hot and enjoy your low sodium Taiwanese beef noodle soup!
Nutrition Facts
| Serving size | (4417.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2381.3 |
| Total Fat 95.2g | 0% |
| Saturated Fat 34.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 544.3mg | 0% |
| Sodium 3956.3mg | 0% |
| Total Carbohydrate 155.6g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 22.2g | |
| Protein 223.5g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 1234.4mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 6588.0mg | 0% |
Source of Calories