Asian Beef Zoodle Soup (Whole30)

Name: Asian Beef Zoodle Soup (Whole30)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 tablespoon coconut oil; fresh basil leaves; 1 small onion; fresh cilantro leaves; 6 ounces fresh shiitake mushrooms; Sliced green onion Sliced jalapeño; 2 cloves garlic; Lime wedges; 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

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4.8

69 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 Servings
Calories
241 kcal
Course
Soup
Cuisine
Chinese, Japanese

Asian Beef Zoodle Soup (Whole30)

Iris Warren

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Asian Beef Zoodle Soup is a quick, flavorful Vietnamese-inspired noodless pho which subs zucchini for rice noodles.

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Ingredients

Servings

1 tablespoon coconut oil
fresh basil leaves
1 small onion (halved and thinly sliced)
fresh cilantro leaves
6 ounces fresh shiitake mushrooms (stemmed and sliced)
Sliced green onion Sliced jalapeño
2 cloves garlic (minced)
Lime wedges
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 (thinly sliced across the grain (see Tip))

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Instructions

In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.