Lanzhou beef noodle soup (兰州牛肉面)
Super fragrant, tangy and comforting, Lanzhou beef noodle soup is a culinary legend from the city which it’s named after. Check out this simplified version!
Servings: 6
Ingredients
- 1400 g large chunks of beef 3lb
- 2 beef bones
- 3000 ml water 13 cups
- 1.5 teaspoon salt or to taste
Spices & herbs
- 2 star anises
- 1 small piece cassia cinnamon
- 2 bay leaf
- 1 teaspoon Sichuan peppercorn
- 1 teaspoon white pepper
- 1 pinch fennel seeds
- 1 pinch cumin seeds
- 1/2 teaspoon ground licorice or 4 slices licorice root
- 2 pieces sand ginger
- 3 dry chilli
- 1 piece ginger
- 3 stalks scallions
You also need
- 500 g daikon/Chinese white radish 1.1 lb
- 6 servings hand-pulled noodles or dried noodles
- Coriander chopped
- Chinese chilli oil to taste
Instructions
- Put beef chunks and beef bones into a pot filled with cold water. Bring the water to a full boil. Use a spoon to skim off the froth on the surface.
- Add all the herbs and spices (see note 1). Leave to simmer for about 2 hours (until the beef is cooked through).
- Take the beef out to cool and discard the bones, herbs and spices. When cold, cut the beef into either thin slices or small cubes(see note 2).
- Cut daikon into thin slices. Put into the beef broth. Cook for 15 minutes or so until very soft to bite.
- Cook noodles in another pot with plenty of water. Drain and rinse under cold water for a few seconds.
- Place noodles in serving bowls. Pour in hot broth and daikon. Top with beef slices/cubes. Garnish with fresh coriander and homemade chili oil.
Notes
1. If available, use a closed tea strainer to keep spices together while simmering. Later you will be able to discard them easily.
2. I suggest that you leave the beef to cool completely (best to be in the fridge overnight). This way it won’t fall apart when cutting through.
Nutrition
Serving: 1serving | Calories: 713kcal
