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!
PrintKeto Beef Noodle Soup – Low Carb & Gluten Free
- Yield: 4 generous servings 1x
Description
This easy and delicious Keto Beef Noodle Soup is rich and tangy with a nice heat from the chilis! Loaded with healthy veggies it’s also low carb and gluten free!
Ingredients
For the broth:
- 1/2 tsp sesame oil
- 1 tsp black bean paste (see example)
- 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 (IBIH recommends)
- 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
For the soup:
- 2 packs zero carb shiritake noodles (see example)
- 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
Instructions
For the broth:
- 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.
To make the soup:
- 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.
Alternate soup method:
- 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.
Notes
Approximate nutrition info per serving: 220 calories, 7g fat, 4g net carbs, 32g protein
- Category: Low Carb Soup Recipe
- Cuisine: Asian
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!
Jeri Bergstrom says
VERY Good – and even better the second day!
Kassandra Thompson says
I made this recipe for me for lunches. I was hoping for more of a sweet and sour soup and it didn’t come thru. Also, the Napa cabbage have looks nothing like the cabbage in your photo. I”m not thrilled with the taste of the napa cabbage and I normally love cabbage. I feel like the mushroom and cabbage should have been stir fried a bit to get the flavors and to get them to soften up a bit more. I know the boiling soup is supposed to “cook” them, but they are not cooked enough for me.
Don’t get me wrong…I LOVE your recipes and this one just needs a little tweaking for me to enjoy it a bit more. Maybe the flavor profile I”m looking for is more of a Pho??
Margaret says
What exactly is meant by a one-inch piece of habenero? I don’t to make this too spicy, nor not put in enough not to taste it ?
Mellissa Sevigny says
Try 1/4 tsp, minced habanero!
Addison Johnson says
It looks like it’s a bowl of complete package nutrients and it’s amazingly mouth-watering just by looking at the pictures. Of all the Asian foods I have tried, authentic noodle soup is one of the best, not to mention that it is paleo-friendly. Asian foods in general, are really healthy especially Japanese and Korean. Eating healthy should not only be all green or all fruits because it’s practically not healthy. The body needs a lot of nutrients and these are not only found in fruits and veggies. Your blog is one of the many blogs I have read proving that eating healthy is so much fun- the fun of savouring the flavor of the food and the fun of cooking it.
Actually, it’s not surprising that the flavor of the noodle soup tasted better when you reheated it. There is a science in that. With all the gross and bad things that will happen overnight with leftovers, there’s also one good thing that might happen to it and that is improving its flavor. Most foods contain aromatic ingredients such as garlic and onion. These promotes chemical reactions while being cooked, adding flavor to the food. Reheating it the next day will only allow these chemical reactions to add more flavors to the already tasty food. I will surely give this recipe a try!
Carole @ From My Carolina Home says
This soup looks delightful, will definitely try it! You are going to be one of the bloggers I feature this month as part of May Is For Makers month.
Betty J. says
Just found your blog. Love it. Will follow. I would like to hear what prompted the move to Belize as well. Please update us. I want to hear all about Belize! Thanks.
Donna says
I’d love to hear what prompted your decision to move to Belize as I have a relative who has talked about it a few times. I wondered if it was feasible. Feel free to email me if you like.
Jan J. says
Are you going to be able to take your kitties to Belize?
Mellissa Sevigny says
Oh absolutely Jan! It’s a process, but not as complicated or difficult as getting them into Europe can be. Just a pain to have them travel with us if we get delayed since you can’t just take them outside to “go” like with a dog on a leash. It will be worth it though, they are part of our family and not taking them was never an option!
Jan J. says
I’m so glad! I know it would have been hard on all of you to rehome them. Our pets are part of our family too and I would live in a tent rather than move somewhere that wouldn’t take them!
Brook huffman says
Omg, i made some myself but yours looks way better. I know what im eating next week! Once again you prove your keto godliness!
Mellissa Sevigny says
Thanks Brook, let me know how it comes out!!
The M'Academia Nut says
No worries, I say just post what you can! We’re lucky you plan to continue updating at all while you’re going through such a big transition.
And I truly, unabashedly love shirataki noodles. Especially in soups. Yuuuum! Pretty pictures, too!!
Mellissa Sevigny says
You and me both! I don’t know why some people truly hate the shiritake noodles, I think they are so versatile and a way satisfying option when you’re eating low carb! And thanks for the support! ?
Cheryll Merritt says
Another shirataki noodle lover here. Personally, I think people either don’t follow the rinse well and drain well instructions, or they have difficulty because it’s a different texture than wheat pasta. For me, it is well worth the trade offs to get to eat dishes with noodles! Best of luck in Belize. I’ve thought about venturing elsewhere, but I’m nervous about not being able to get the food ingredients that I’m used to. Post when you can – I’m very interested to see how your location influences your dishes!!
gail says
I am so looking for low carb Beef Pho!!!! That is vietnamese beef soup that this sounds right! Can’t wait to try it!!! – Shiratake noodles could work!! Thank you
Mellissa Sevigny says
I didn’t want to call it a pho because it’s too basic and easy to really do a pho justice, but the flavors and textures are definitely similar! Hope you like it!!
Cindy says
Looks yummmmmmy! Curious…. I looked at the black bean garlic item on Amazon and it contains wheat. Obviously not gluten free. Is there a way to make a similar flavor without gluten?
Mellissa Sevigny says
Ideally you’ll find a black bean paste, which is fermented and doesn’t contain the wheat or gluten. The black bean sauce has other ingredients in it, and most brands do have gluten if not otherwise stated, which is why it’s important to check labels if you’re really sensitive to it! If you can’t get gluten free then miso paste can work or just increase the fish sauce a bit. The bean paste gives it depth but isn’t strictly necessary as it’s a subtle difference overall! Hope you like it!
Kate says
Life happens – we appreciate all that you do for us. Have fun on your trip, and you’ll probably come up with low-carb adaptations of the recipes you try as well :-D
Mellissa Sevigny says
I’m excited to work with local ingredients for sure Kate, and will definitely share some new low carb recipes with a Belizean flair once we get settled!!!