Lanzhou-Style Beef Noodle Soup

Name: Lanzhou-Style Beef Noodle Soup
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 6
Ingredients: 4 lb beef or pork soup bones; 2 1/4 lb beef shank; 1/2 whole roasting chicken; 10 cup water; 4 cup chicken stock; 1/2 Chinese radish; 1 lb white noodles; 3/4 cup neutral oil; 7 pods star anise; 1 stick cinnamon stick; 5 leaves bay leaves; 6 slices sand ginger; 1 1/2 tsp fennel seeds; 1 tsp cumin seeds; 2 tsp Sichuan peppercorns; 1 1/2 tsp white peppercorns; 5 pieces licorice root slices; 3 pieces dried orange peel; 1 pod black cardamom; 1/2 stick small cinnamon stick; 3 tbsp crushed red pepper flakes; 1 tsp salt; 1/4 tsp sugar; 1 bunch scallion; 1 bunch cilantro

This Lanzhou-style beef noodle soup is built on a deeply savory broth made with beef bones, beef shank, chicken, and warm spices. Served with tender noodles, sliced beef, radish, fresh herbs, and fragrant chili oil, it is a rewarding homemade noodle soup for a cozy dinner or weekend cooking project.

Servings6 Portions

Prep Time30 Mins

Cook Time300 Mins

Difficulty

Intermediate

Ingredients

beef or pork soup bones
4 lb
beef shank
0.5 lb
whole roasting chicken
0.5
water
10 cup
chicken stock
4 cup
Chinese radish
0.5
white noodles
1 lb
neutral oil
0.8 cup
star anise
7 pods
cinnamon stick
1 stick
bay leaves
5 leaves
sand ginger
6 slices
fennel seeds
0.5 tsp
cumin seeds
1 tsp
Sichuan peppercorns
2 tsp
white peppercorns
0.5 tsp
licorice root slices
5 pieces
dried orange peel
3 pieces
black cardamom
1 pod
small cinnamon stick
0.5 stick
crushed red pepper flakes
3 tbsp
salt
1 tsp
sugar
0.3 tsp
scallion
1 bunch
cilantro
1 bunch

Step-by-Step Instructions

Heat the oven to 400°F. Rinse the soup bones and pat them dry, then spread them on a baking sheet and roast for 45 minutes until well browned. Meanwhile, bring a large pot of water to a boil, add the beef shank and chicken, and boil for 2 to 3 minutes to remove impurities. Drain, discard the water, and rinse the pot clean.

Return the beef shank and chicken to the clean pot. Add the roasted bones, 10 cups water, and 4 cups chicken stock. Combine the star anise, cinnamon stick, bay leaves, sand ginger, fennel seeds, cumin seeds, Sichuan peppercorns, white peppercorns, licorice root, dried orange peel, and black cardamom in cheesecloth and tie into a secure spice pouch. Add the pouch and season the broth with salt.

Bring the pot to a boil, then reduce to a gentle simmer. Cook for about 2 hours, skimming the surface as needed for a clear broth. Remove the beef shank and let it cool enough to slice later.