Homemade Lanzhou Beef Noodle Soup

Homemade Lanzhou Beef Noodle Soup

This homemade Lanzhou beef noodle soup recipe is a must-try! 

We bought it out recently and fell in love with the flavour and how hearty it is on a cold winters night. Of course we had to make a healthy version - homemade sourdough wholegrain noodles, homemade beef broth, homegrown veggies and chilli oil 🌶️ 

 

Ingredients

Soup

  • 1.5kg beef soup bones or Osso Bucco (we did a combo of both)
  • 10 cups water
  • 1 litre chicken stock
  • 1 tablespoon Salt 
  • Spice mix (see recipe below)
  • 600g fresh noodles (we made our sourdough freshly milled pasta, the recipe can be found in our guide here)
  • Hot chilli oil (to taste, see recipe below)
  • 3 large carrots, sliced
  • 3 eggs (half per serving)
  • 1 large handful of broccoli leaves sliced (or spinach leaves)
  • Spring onions, chopped
  • Coriander
  • Bagel seasoning

For the spice mix:

  • 7 star anise
  • 12 cloves
  • 1 cinnamon stick
  • 5 bay leaves
  • 2 tablespoons of grated fresh ginger
  • 1 ½ teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • 1 ½ teaspoons peppercorns
  • 3 pieces dried orange peel
  • 1 cardamom pod

For the hot chilli oil:

  • 3/4 cup olive oil
  • 2 star anise 
  • ½ of a small cinnamon stick
  • ½ teaspoon peppercorns
  • 3 tablespoons crushed red pepper flakes 
  • 1 teaspoon salt
  • 1/4 teaspoon sugar

Instructions for Instant pot

(This can also be done in a large pot on the stove, it will take 2-3 hours) 

  • Rinse the soup bones and pat dry. Turn Instant pot onto saute mode to brown the meat. Once the pot is hot, add 1 tablespoon of oil, then add beef bones and osso bucco. Leave to brown for 3 minutes, then flip.
  • Add the water, chicken stock & salt to the pot. 
  • Make the spice mix by combining all ingredients and tying them tightly in cheese cloth with a bit of kitchen string. Add this to the pot.
  • Place the lid on and set to pressure cook for 20 minutes. You can also slow cook for 2 hours, in the instant pot or on the stove on low heat with a lid on. 
  • After 2 hours have elapsed, remove the beef bones and set aside. Add in the sliced carrots & broccoli leaves / spinach.
  • Use a couple forks to remove the meat from the bones, and add back into the pot. Taste the broth for salt and adjust the seasoning if needed. The soup base is ready.
  • While all that is happening, you can take the time to make your chili oil. In a small pot, add the oil, star anise, cinnamon, and peppercorns. Place the pot over very low heat and let everything toast together slowly for 15 minutes. Take care not to burn the spices. Use a slotted spoon to remove the spices, and turn off the heat. Let the oil cool for about 5 minutes, and then add the chili flakes. Slowly toast these in the hot oil until very fragrant (it should almost smell like popcorn), and very red. Stir in the salt and sugar.
  • Once the broth and chili oil are done, cook the noodles in a separate pot according to the package instructions. We also boiled some eggs to cut and add on top.
  • Divide the noodles among bowls. Add the soup meat and veggies, then ladle on the broth, half a boiled egg, drizzle a spoonful of hot chili oil, bagel seasoning, and a handful each (don’t be shy) of chopped scallion and cilantro.

Serve and enjoy!

Adapted from https://thewoksoflife.com/lanzhou-beef-noodle-soup/#recipe

Back to blog