Luosong Tang Beef Noodle Bowl

Description

Tender beef shank simmers with tomatoes, cabbage, potatoes, and carrots in a tangy-sweet broth accented by Shanghai soy and Shaoxing wine for classic Hu cuisine depth. The hearty soup ladles over thick Shanghai noodles with fresh scallions. This comforting Russo-inspired staple stands out for its glossy red hue and balanced sweet-savory notes.

Cultural Background

Luosong Tang, meaning "Russian soup," originated in early 20th-century Shanghai when Russian expatriates introduced borscht to the city. Local chefs adapted the recipe by replacing scarce beets with tomatoes for the signature red color and adjusting flavors to suit Chinese palates with added sweetness and local seasonings like Shaoxing wine. It became a beloved Hu cuisine staple in Shanghai cafes and homes, blending European techniques with Chinese ingredients and preferences for a lighter, sweeter profile than traditional Ukrainian borscht.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours 20 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1 lb beef shank, cut into 1.5-inch chunks
• 2 tbsp Shaoxing wine, divided
• 3 medium tomatoes, cut into chunks
• 1 large potato, peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1/2 head cabbage, roughly chopped
• 1/2 large onion, diced
• 2 tbsp unsalted butter or neutral oil
• 2 tbsp tomato paste
• 1 tbsp Shanghai light soy sauce
• 1 tsp sugar, or to taste
• 8 cups water or beef broth
• 2 bay leaves
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper
• 8 oz thick Shanghai noodles
• 2 scallions, thinly sliced for garnish

Instructions

1. Blanch the beef: Place beef shank chunks in a pot with cold water to cover, add 1 tbsp Shaoxing wine, bring to a boil over high heat, and skim off any foam for 2-3 minutes until clear. Drain and rinse the beef under warm water.
2. Prepare the base: In a large heavy pot or Dutch oven, melt butter over medium heat. Add diced onion and cook 3-4 minutes until softened and lightly golden. Stir in tomato paste and cook 1 minute until fragrant and reddish.
3. Build the broth: Add blanched beef, remaining 1 tbsp Shaoxing wine, Shanghai soy sauce, bay leaves, and 8 cups water or broth. Bring to a boil over high heat, then reduce to low simmer. Cover partially and simmer for 1 hour until beef begins to tenderize.
4. Add vegetables: After 1 hour, add potato and carrot chunks. Simmer 20 minutes. Then add cabbage and tomato chunks. Continue simmering 30-40 minutes more until beef is very tender, vegetables are soft but not mushy, and broth is glossy red and flavorful. Stir in sugar, salt, and pepper; adjust to balance tangy-sweet notes. Skim fat if desired.
5. Cook noodles: While soup simmers, bring a separate pot of water to a boil. Cook thick Shanghai noodles according to package directions until al dente, about 4-6 minutes. Drain and divide among 4 bowls.
6. Finish and serve: Ladle hot soup and beef-vegetable mixture generously over noodles in each bowl. Garnish with sliced scallions. Serve immediately.

Tips

- Blanching the beef removes impurities for a clearer, cleaner broth; do not skip this step.
- Avoid overcooking cabbage to retain some texture and vibrant color; add it toward the end of simmering.
- For a quicker version, use a pressure cooker for the beef and initial broth stage (about 40 minutes), then finish on the stovetop; substitute ketchup for tomato paste if needed for extra sweetness and color.

Nutrition

Calories: 480
Protein: 28g
Carbs: 52g
Fat: 18g

Tags

Shanghai Chinese