Asian Beef Noodle Soup Recipe


For the broth:
  • ½ 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 
  • 1 Tbsp lime juice
  • salt and pepper to taste
For the soup:
  • 2 packs zero carb shiritake noodles 
  • 4 cups shredded Napa cabbage
  • 1 lb lean beef, thinly sliced (tenderloin, sirloin, or london broil)
  • ½ cup shiitake mushrooms, thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  • ½ cup scallions, thinly sliced
  • 2 Tbsp fresh hot chili peppers, thinly sliced
  • Fresh lime to garnish
Asian Beef Noodle Soup Recipe


For the broth:
  1. 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.
  2. Add the fish sauce, beef stock, and habanero (if using.)
  3. Simmer for at least 30 minutes, preferably longer for the best flavor to develop.
  4. 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.
To make the soup:
  1. Divide the noodles, cabbage, beef, mushrooms, cilantro, scallions and chili pepper slices between four large soup bowls.
  2. 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.
Alternate soup method:
  1. Add the noodles, cabbage and mushrooms to the boiling broth and simmer for 5-10 minutes.
  2. Add the beef and cook for 2-3 minutes.
  3. Ladle the soup into bowls and garnish with cilantro, scallions, chilis and fresh lime.

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