Asian Beef Zoodle Soup (Whole30)

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4.8 from 46 votes

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

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Servings: 4 Servings

Calories: 241 kcal

Course: Soup

Cuisine: Chinese, Japanese

1 tablespoon coconut oil
basil fresh leaves
1 small onion (halved and thinly sliced)
cilantro fresh leaves
6 ounces shiitake mushrooms stemmed and sliced, fresh
green onion sliced
jalapeño sliced
2 cloves garlic (minced)
lime wedges
2 teaspoons ginger fresh, minced
5 cups beef bone broth or Whole30-compliant beef broth
2 tablespoons coconut aminos
2 teaspoons fish sauce Red Boat brand
1 teaspoon kosher salt
2 zucchini medium
12 ounces beef sirloin steak thinly sliced across the grain (see Tip, boneless

Cup of Yum

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.

Serving 11/2 cups Calories 241kcal (12%) Carbohydrates 19.5g (7%) Protein 23g (46%) Fat 8.5g (13%) Sodium 870.5mg (36%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet.