Asian Beef Zoodle Soup (Whole30)
"Asian Beef Zoodle Soup is a speedy and delicious Vietnamese-inspired dish that replaces traditional rice noodles with zucchini, creating a lighter version of pho." Recipe title: "Asian Beef Zoodle Soup (Whole30)"
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Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic
- 2 teaspoons minced fresh ginger
- 5 cups Beef Bone Broth or Whole30-compliant beef broth
- 2 tablespoons coconut aminos
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon kosher salt
- 2 medium zucchini
- 12 ounces boneless beef sirloin steak
- Fresh basil leaves
- Fresh cilantro leaves
- Sliced green onion Sliced jalapeño
- Lime wedges
- 6 ounces fresh shiitake mushrooms
- 1 small onion
Instructions
- 1
In a sizable saucepan, warm the coconut oil over medium heat. Toss in the chopped onion and sauté, stirring frequently, until it becomes translucent, which should take around 2 minutes. Next, introduce the mushrooms and continue to stir for approximately 3 minutes. Then, add the minced garlic and grated ginger, stirring until the aromas are released, about 30 seconds. Pour in the broth, coconut aminos, fish sauce, and salt. Allow the mixture to reach a boil, then lower the heat to medium-low and let it simmer, uncovered, for 5 minutes.
- 2
In the meantime, employ a spiralizer (or a julienne peeler) to slice the zucchini into long, thin strands (alternatively, a standard vegetable peeler can be used to create thin ribbons of zucchini). Incorporate the zucchini noodles into the bubbling soup and cook until they are just tender, which should take about 1 1/2 minutes. Add the sliced steak and let it simmer until it's cooked through, about 30 to 60 seconds. Serve the soup in bowls and garnish with your favorite toppings.
Nutrition Information
Notes & Tips
- Tip: Freeze the steak for 15 minutes for easier slicing.