Vegetarian Lanzhou Beef Noodle Soup

Experience the comforting warmth of a hearty noodle soup with a plant-based twist in this Vegetarian Lanzhou "Beef" Noodle Soup. This vibrant dish swaps traditional beef for rich, umami-packed dried shiitake mushrooms and firm tofu, creating a flavorful broth infused with aromatic spices like star anise, cinnamon, and Sichuan peppercorns. Fresh wheat noodles are paired with tender bok choy, crisp bean sprouts, and delicate julienned carrots for a meal that's as nourishing as it is satisfying. Finished with a drizzle of fiery red chili oil and a sprinkle of fresh cilantro and green onions, this vegetarian adaptation of the classic Chinese favorite is a soul-soothing bowl perfect for any season. Bursting with authentic flavors and wholesome ingredients, this recipe is your new go-to for a cozy, plant-based dinner the whole family will love.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 8 pieces dried shiitake mushrooms
• 6 cups water
• 4 cups vegetable broth
• 0.25 cup soy sauce
• 2 pieces star anise
• 1 piece cinnamon stick
• 1 teaspoon Sichuan peppercorns
• 2 pieces bay leaves
• 4 cloves garlic cloves, minced
• 1 inch ginger, sliced
• 12 ounces fresh wheat noodles
• 4 heads bok choy, halved
• 1 large carrot, julienned
• 1 cup bean sprouts
• 8 ounces firm tofu, cubed
• 2 green onions, sliced
• 0.5 cup cilantro leaves
• 2 tablespoons red chili oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, combine dried shiitake mushrooms and 6 cups of water. Bring to a simmer and cook for 15 minutes until mushrooms are rehydrated.

Step 2

Add vegetable broth, soy sauce, star anise, cinnamon stick, Sichuan peppercorns, bay leaves, minced garlic, and ginger slices to the pot. Simmer for 30 minutes, allowing the flavors to blend.

Step 3

While the broth simmers, prepare the noodles according to package instructions, then drain and set aside.

Step 4

After the broth has simmered, strain out the solids, returning the clear broth to the pot.

Step 5

Add the bok choy, julienned carrots, and cubed tofu to the broth. Simmer for another 10 minutes until vegetables are tender.

Step 6

Season the broth with salt and black pepper to taste. Adjust seasoning if needed.

Step 7

To serve, divide the cooked noodles among four bowls. Ladle the broth and vegetables over the noodles.

Step 8

Top each bowl with bean sprouts, sliced green onions, and cilantro leaves.

Step 9

Drizzle red chili oil over each serving for added flavor and heat.

Nutrition Facts

Serving size	(4455.6g)

Amount per serving	% Daily Value*
Calories	2028.5

Total Fat 61.3g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 112.3mg	0%
Sodium 7948.0mg	0%
Total Carbohydrate 294.4g	0%
Dietary Fiber 65.1g	0%
Total Sugars 41.1g
Protein 108.2g	0%

Vitamin D 1232IU	0%
Calcium 2922.4mg	0%
Iron 31.2mg	0%
Potassium 8680.3mg	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: 25.5%

Protein: 20.0%

Carbs: 54.5%