Beef broth scented in the style of Lanzu Noodle soup

Ingredients

• 1.5 kg Short rib bones (beef) (Cut into large pieces)
• 0.5 kg Marrow bones (Whole, added for rich flavor)
• 0.5 kg Beef chuck (Cook in the broth then slice thinly)
• 3 pcs Garlic cloves (Peeled)
• 7 cm Fresh ginger (Peeled, cut into pieces)
• 1 pcs Turnip (Peeled, sliced 2-3 mm)
• 15 g Fresh cilantro (Chopped)
• 1 bunch Green onion (scallion) (Sliced into rounds)
• 3 pcs Bay leaves
• 1 pcs Cinnamon stick
• 2 pcs Star anise
• 1 c. à café Fennel seeds
• 1 c. à café Sichuan peppercorns
• 0.5 c. à soupe Salt
• 2 c. à soupe Soy sauce (Adjust to taste)
• 1 c. à soupe Chili oil (Optional, according to desired spiciness)
• 200 g Ramen noodles (Choose your preferred type (wheat, gluten‑free, etc.))

Instructions

1. Prepare the aromatics

   Peel the 3 garlic cloves, cut the 7 cm piece of ginger into pieces, cut the green onion into sections, peel the turnip and slice it into 2‑3 mm rounds, chop the cilantro and slice the green onion into rounds.

   Time: PT15M

2. Assemble the spice bag

   Place the fennel seeds, Sichuan peppercorns, cinnamon stick and star anise in a small tea bag or cheesecloth, close and tie securely.

   Time: PT5M

3. Start the broth

   Place the short rib bones, marrow bones and chuck in the large pot, cover with 3 L of cold water, bring to a boil and skim regularly the impurities that rise to the surface.

   Time: PT10M

   Temperature: 100°C

4. Simmer the flavored broth

   Add the ginger, green onion sections, bay leaves, spice bag and ½ tbsp salt. Cover and let gently simmer for 1 h 30 min.

   Time: PT1H30M

   Temperature: 90°C

5. Remove the chuck and bones

   After cooking, remove the chuck, place it in an ice water bath to stop cooking, then refrigerate for 5 minutes to firm up. Remove the bones and other solid pieces from the broth.

   Time: PT10M

6. Season the broth

   Taste the broth and adjust seasoning with soy sauce, black pepper or additional Sichuan pepper if needed.

   Time: PT5M

7. Cook the turnip slices

   Drop the turnip slices into the hot broth, cook for 5 minutes until slightly tender but still crunchy, then remove with a slotted spoon.

   Time: PT5M

   Temperature: 100°C

8. Slice the chuck

   Take the chuck out of the refrigerator and cut into very thin slices using the Japanese knife.

   Time: PT10M

9. Cook the ramen noodles

   Bring a large pot of water to a boil, add the ramen noodles according to package directions (usually 3‑4 minutes), then drain and briefly rinse with hot water.

   Time: PT5M

   Temperature: 100°C

10. Assemble the bowl

    Divide the noodles into bowls, pour the hot broth, add the chuck slices, turnip slices, chopped cilantro, green onion rounds and one tablespoon of chili oil (or to taste).

    Time: PT5M

    Temperature: 100°C

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short rib bones (beef): Shank bones, Rib bones
• Instead of Marrow bones: Beef bones with marrow
• Instead of Beef chuck: Knuckle roast, Braising beef
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh ginger: Ground ginger (1 tsp)
• Instead of Turnip: White radish, Daikon
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Green onion (scallion): Shallot, Sweet onion
• Instead of Bay leaves: Thyme
• Instead of Cinnamon stick: Cinnamon powder (1/4 tsp)
• Instead of Star anise: Ground star anise (a pinch)
• Instead of Fennel seeds: Cumin seeds
• Instead of Sichuan peppercorns: Black pepper (1 tsp)
• Instead of Salt: Sea salt
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Chili oil: Sesame oil + ground chili
• Instead of Ramen noodles: Udon noodles, Rice noodles

Equipment Needed

• Large pot (heavy‑bottomed pot)
• Tea bag or cheesecloth
• Japanese chef's knife (or very sharp knife)
• Cutting board
• Strainer or slotted spoon
• Serving bowl
• Tablespoon
• Corkscrew or spice tongs (optional)

Critical Steps — Do Not Skip

• Simmer the broth for 1 h 30 min to develop flavors.
• Cool the chuck before slicing to obtain ultra‑thin slices.
• Cook the turnip only 5 minutes to keep the crunch.

Chef Tips from the Video

• Use a very sharp Japanese knife (Gyuto type) for almost translucent meat slices.
• For extra aroma, add a small stalk of lemongrass to the spice bag.
• Sprinkle a little toasted sesame seeds just before serving for crunch.

Troubleshooting

Storage

Refrigerator: Store the broth in an airtight container for 3‑4 days in the refrigerator.

Freezer: The broth freezes for 2‑3 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth the day before and refrigerate; the flavors will be even more developed.
• The chuck slices can be stored separately in an airtight container in the fridge for 2 days.
• The noodles can be cooked ahead, drained and lightly oiled to prevent sticking.