So operation move to Belize is in full swing, and we are in the home stretch with our departure date less than 2 weeks away! I’M FREAKING OUT. ✈️ ⌛️ ?
Things are falling into place pretty perfectly so far, but there are still a lot of odds and ends to tie up before we go. That stresses me out because I hate having so many small but important tasks to do and worry that something will fall through the cracks.
Currently the biggest thing falling through the cracks is this blog! I had ambitious plans to stay on top of things and be super organized about it so that there would be very little noticeable difference in posting frequency, etc. during this transition.
Mission NOT accomplished. ??
I apologize for the lapse and will hopefully be back to a normal schedule by the end of May, but meanwhile I’m at least trying to post one new low carb recipe a week and I promise that this soup is a good one!
This low carb Asian Beef Noodle Soup is so easy to make, and the flavors and textures are just fantastic!
So much of the important stuff (as with any soup really) is in the making of the broth. That’s where the magic happens, and then all the other stuff that you’re going to add as the bones of the soup is just filler and garnish. Delicious filler and garnish, don’t get me wrong – but the real hero of this soup is definitely the broth, which marries the other ingredients together in a beautiful and harmonious way.
In fact, you can double the beef broth recipe and freeze some for later so that you can have future batches of this low carb beef noodle soup ready in just minutes!
Loaded with ginger, garlic, and lime among other things, this broth is rich and pleasantly tangy with a nice heat to it – enough to make your nose a little runny but not burn your face off. Of course you can adjust the heat by adding more or less of the chili peppers during cooking or when garnishing. I like it hot so I went full bore and it was awesome!
I used zero carb shiritake noodles for this soup and they worked great. Chewy and satisfying, they absorb the flavors of the broth perfectly and make this soup a true meal. Be sure to rinse and drain them well before adding, and you’ll be in business.
If noodles aren’t your thing, you could substitute 2 cups of riced raw cauliflower, which will give it a totally different texture but still be both delicious and satisfying! The carbs will be a bit higher so be sure to account for that!
I used beef tenderloin because I had some scraps in my freezer from breaking down a whole one a couple of months ago. You don’t need to use tenderloin for this, but do use a lean beef cut into really thin pieces so it will cook quickly in the broth. London broil cut across the grain would probably work well and be pretty economical too.
For the sake of the photos I composed the bowl of ingredients first, and then poured the piping hot broth over it. It was enough to cook the thinly sliced beef and soften the veggies for a pleasant soup experience, but you have to make sure the broth is REALLY boiling right before you pour it. Otherwise the raw ingredients will absorb the heat from the broth making it only lukewarm by the time you eat it.
You can also preheat your bowl to help the soup stay hot longer. Pro tip – I also do this with my coffee. I’ll pour hot water into my cup and let it sit for a minute. Then pour it out and add my hot coffee and it stays hot quite a bit longer that way. You’re welcome.
If I’m being honest, the flavor in this low carb soup was even better when I threw everything back into the pot and reheated it for dinner at a simmer for about 10 minutes. So if you don’t care about presentation, I’d recommend adding the noodles, beef, mushrooms and cabbage to the broth and simmering for a bit – then serving garnished with the fresh cilantro, scallions and chilis.
That way you extract the flavor of the mushrooms, beef and cabbage into the broth and it melds together better than when you pour the hot broth over it. Both ways are good, but the simmered version had a slight edge in flavor in my opinion.
Either way I’m confident that you’ll enjoy this delicious low carb Asian Beef Noodle Soup recipe as much as we did!
As a side note, this low carb Asian Beef Noodle Soup recipe is also gluten free (double check your purchased brands if serious gluten allergy), dairy free, nut free, egg free, and Paleo friendly!
SUMMER IS COMING! Not ready to get into that bathing suit yet?!? I know the feeling!!! Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!
- 1/2 tsp sesame oil
- 1 tsp black bean paste ()
- 1 clove garlic, minced
- 2 inch chunk of ginger, peeled and roughly chopped
- 1 piece of lime peel – about 1 inch by 2 inches long
- 2 Tbsp sugar free fish sauce ()
- 6 cups beef stock or broth (homemade is best but canned will work)
- 1 inch piece of habanero, no seeds (optional)
- 1 tsp granulated sugar substitute (I used Swerve)
- 1 Tbsp lime juice
- salt and pepper to taste
- 2 packs zero carb shiritake noodles ()
- 4 cups shredded Napa cabbage
- 1 lb lean beef, thinly sliced (tenderloin, sirloin, or london broil)
- 1/2 cup shiitake mushrooms, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup scallions, thinly sliced
- 2 Tbsp fresh hot chili peppers, thinly sliced
- Fresh lime to garnish
- Heat sesame oil in a medium soup pot. Add the bean paste, garlic, ginger, and lime peel and saute for one minute or until fragrant.
- Add the fish sauce, beef stock, and habanero (if using.)
- Simmer for at least 30 minutes, preferably longer for the best flavor to develop.
- Strain out the bits so only the broth remains. Add the sugar substitute and lime juice to the broth. Taste and adjust to your preference for sweet and salty.
- Divide the noodles, cabbage, beef, mushrooms, cilantro, scallions and chili pepper slices between four large soup bowls.
- Bring the broth to a boil and pour (approximately 1.5 cups per bowl) over the soup ingredients. Let sit for 5 minutes before eating.
- Add the noodles, cabbage and mushrooms to the boiling broth and simmer for 5-10 minutes.
- Add the beef and cook for 2-3 minutes.
- Ladle the soup into bowls and garnish with cilantro, scallions, chilis and fresh lime.