Asian Beef Zoodle Soup (Whole30)

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

This recipe is from the Whole30 Cookbook by Melissa Hartwig, I loved how simple and flavorful this was, and of course I love any excuse to use my spiralizer! It took less than thirty minutes to make, and one bowl was very generous and satisfying.

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty soup!

Asian Beef Zoodle Soup (Whole30)

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small onion, halved and thinly sliced
  • 6 ounces fresh shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, minced
  • 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)

TOPPINGS:

  • Fresh basil leaves
  • Fresh cilantro leaves
  • Sliced green onion Sliced jalapeño
  • Lime wedges

Directions:

  1. 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.
  2. 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.

Tip: Freeze the steak for 15 minutes for easier slicing.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 6
  • Calories: 241
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 870.5mg
  • Carbohydrates: 19.5g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 23g