Asian Beef Zoodle Soup

Whenever I’m feeling the need for comfort, I always turn to a bowl of Asian Beef Zoodle Soup. This dish isn’t just about nourishment; it’s a warm embrace in a bowl. Picture this: a chilly winter evening, the hint of spice and savory broth wafting through the kitchen as I prepare this amazing meal. The best part? The vibrant colors of the fresh vegetables dancing in the pot, inviting you to dig in. There’s something so satisfying about slurping up those zoodles, which soak up all the delicious flavors of the broth. It’s a dish that makes me feel connected to my roots, while also being healthy and Whole30 compliant. Asian Beef Zoodle Soup is not just a recipe; it’s a memory, a tradition, and a go-to comfort dish that I love sharing with friends and family.

Ingredients to Make Asian Beef Zoodle Soup

When it comes to the ingredients of Asian Beef Zoodle Soup, the key players are what make it outstanding. Each component harmonizes beautifully, bringing together flavors and nutrition. The use of fresh vegetables adds not only color but also a wealth of nutrients. The beef provides the protein, while the spices and sauces elevate the taste, creating a lovely balance that warms the soul.

• Coconut oil – A healthy fat that adds a subtle sweetness and richness to the broth.
• Onion – Provides a sweet and savory base flavor, adding depth to the soup.
• Fresh shiitake mushrooms – These mushrooms deliver an earthy flavor and a wonderful texture.
• Garlic – A must-have for its aromatic qualities and depth of flavor.
• Fresh ginger – Adds a lovely zing that brightens up the entire dish.
• Beef bone broth – Rich in nutrients and gives the soup its hearty base.
• Coconut aminos – A soy sauce alternative that adds a delightful umami flavor.
• Red Boat fish sauce – Essential for that authentic Asian flavor profile.
• Kosher salt – Enhances all the flavors, ensuring they come together beautifully.
• Zucchini – Transforms into zoodles, making the dish low-carb and fun to eat.
• Boneless beef sirloin steak – A lean cut that cooks quickly and remains tender.
• Fresh basil leaves – Adds an aromatic touch and enhances the flavor.
• Fresh cilantro leaves – Provides a fresh, herbal note that brightens the soup.
• Sliced green onion – For garnish, adding a crunchy texture.
• Sliced jalapeño – Optional, but great for those who like a kick of heat.
• Lime wedges – A squeeze of lime adds a refreshing contrast to the savory broth.

Recipe Directions for Asian Beef Zoodle Soup

Making Asian Beef Zoodle Soup is a straightforward adventure that will have your kitchen filled with mouthwatering aromas in no time. Follow these steps, and you’ll be rewarded with a delicious, wholesome meal that is perfect for any night of the week.

1. Start by heating the coconut oil in a large pot over medium heat. Allow it to melt and coat the bottom of the pot, ensuring a nice base for the soup.
2. Add the onion to the pot, stirring occasionally. Cook it until softened, about 2 minutes. You want it to be translucent and fragrant, indicating it’s ready for the next ingredient.
3. Next, toss in the shiitake mushrooms. Stir them for about 3 minutes until they begin to soften and release their moisture. This step adds a wonderful depth to your broth.
4. Now, add the garlic and ginger, and keep stirring. Cook for about 30 seconds until they are fragrant. Be careful not to burn them, as burnt garlic can turn bitter.
5. Pour in the beef bone broth, coconut aminos, fish sauce, and kosher salt. Stir to combine, and bring the mixture to a boil. The combined aromas at this point will be irresistible!
6. Once boiling, reduce the heat to medium-low. Let it simmer uncovered for about 5 minutes, allowing the flavors to meld beautifully.
7. While the soup simmers, take your zucchini and use a spiralizer to cut it into zoodles. If you don’t have a spiralizer, a vegetable peeler will work to create thin ribbons. Set them aside for a moment.
8. Add the zoodles to the simmering soup, cooking for an additional 1 and a half minutes. You want them to be just tender but still have a bit of bite.
9. Finally, add the sliced beef sirloin steak to the pot. Simmer until the beef is cooked through, about 30 to 60 seconds. The key is to not overcook it, so it stays tender.
10. Once everything is cooked, ladle the soup into bowls and serve it hot. Don’t forget to prepare a selection of toppings like fresh basil, cilantro, green onions, jalapeños, and lime wedges to add at the table!

Making Adjustments

There are many ways to tailor Asian Beef Zoodle Soup to your liking! Here are some tips to help you adjust the recipe to meet your specific tastes and needs:

• Storage: To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days.
• Freezing: This soup can be frozen but I recommend freezing the broth separately from the zoodles. The zoodles can become mushy upon thawing.
• Pairing: Serve it alongside a crisp salad or some cauliflower rice if you’re looking for a satisfying meal.
• Vegan version: Replace the beef with a mix of tofu and mushrooms for a delicious vegetarian option.
• Spice level: For those who love heat, consider adding a pinch of red pepper flakes or using spicier peppers in place of jalapeños.

Serving Ideas for Asian Beef Zoodle Soup

Serving Asian Beef Zoodle Soup can be as creative and fun as making it! Here are some great ideas to consider:

• Garnish with fresh herbs: Always top your soup with fresh basil and cilantro to enhance the flavor and freshness.
• Perfect for winter evenings: This soup is ideal for cold winter nights when you need something warming and hearty.
• Lunch option: Enjoy the soup as a filling lunch or dinner option. It’s easily portable in a thermos for a warm meal on the go.
• Serve with lime wedges: Adding a squeeze of lime just before eating brightens the flavors and adds a refreshing touch.
• Pair with a crisp salad: For a well-rounded meal, serve alongside a refreshing salad dressed in sesame vinaigrette.
• Enjoy with friends: This recipe is perfect for sharing at gatherings. The communal act of serving and garnishing adds to the experience.
• Make it a meal prep staple: Prepare a double batch and enjoy it throughout the week. It reheats beautifully!

FAQ

Conclusion

In conclusion, Asian Beef Zoodle Soup is a delightful blend of flavors and textures that will warm your soul. It’s a fantastic dish to prepare whether you’re hosting friends or simply enjoying a quiet night at home. I encourage you to try this recipe and savor the comfort it brings. Each bowl is filled with love and nourishment, perfect for those chilly evenings or whenever you need a little extra warmth.

Asian Beef Zoodle Soup

The ultimate comfort food is here with Asian Beef Zoodle Soup. This easy weeknight dinner is packed with rich flavors and nutritious ingredients. Tender beef and zoodles swim in a savory broth, making every bite a delight. Perfect for cozy gatherings or as a meal prep staple, you won’t want to miss making it tonight!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 345

Ingredients Equipment Method Notes

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

Equipment

• Large Pot
• Saucepan
• Peeler
• Wooden Spoon
• Chef's Knife

Method

 

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and cook, stirring, until softened, about 2 minutes.
3. Add the shiitake mushrooms and cook, stirring, for about 3 minutes.
4. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
5. Add the beef bone broth, coconut aminos, fish sauce, and kosher salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
6. Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands.
7. Add the zucchini noodles to the simmering soup and cook until just tender, about 1 and a half minutes.
8. Add the sliced beef sirloin steak and simmer until just cooked, 30 to 60 seconds.
9. Ladle the soup into bowls and serve with the toppings of your choice.

Notes

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

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.