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.

You can see more Soup Recipes here!

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!

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!
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5 from 9 votes
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Asian Beef Zoodle Soup (Whole30)

4
Freestyle Points
241
Calories
Total Time: 15 mins
Yield: 4 Servings
COURSE: Soup
CUISINE: Chinese, Japanese
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

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.

Notes

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

Nutrition

Serving: 11/2 cups, Calories: 241kcal, Carbohydrates: 19.5g, Protein: 23g, Fat: 8.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 870.5mg, Potassium: 0mg, Fiber: 4g, Sugar: 8g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 4
Points +: 6