Adapted from KetoVale
I’m going through a soup phase – maybe it’s the colder weather, but I love how comforting and filling soup can be. Today I’m sharing a low carb Asian inspired beef noodle soup. Instead of regular noodles, this recipe calls for shirataki noodles – which are mostly water plus konjac fiber aka glucomannan. Shirataki noodles are essentially zero calories, perfect for a low calorie or low carb meal plan. While they have a chewy texture and don’t taste like regular noodles, they work well in soup recipes.
Makes 2 servings
- 5 oz 96% lean ground beef
- olive oil spray, ~1 tsp (to saute beef)
- salt and pepper to taste
For Soup & Serving:
- 3 cups beef or chicken bone broth; beef/chicken stock also works
- 1 pack of shirataki noodles, ~6 oz
- 2 garlic cloves, minced
- 1 tbsp fresh minced ginger
- 2 scallions, sliced
- 1/4 tsp cardamom (optional)
- 1 hard boiled egg, halved
- bok choy leaves (for serving, optional – I used 2 small bunches)
- salt and pepper taste
- Boil one egg in a pot.
- In the meantime, saute ground beef with salt and pepper.
- In another pot, add broth and bring to boil. Lower the temperature, add cooked beef, garlic, ginger, cardamom, and salt. Simmer for 10 minutes.
- Rinse and drain shirataki noodles; add to the soup. Simmer for another 3 minutes. Add bok choy leaves if desired.
- Divide soup between two bowls; garnish with egg halves and scallion. Serve and enjoy!
Nutrition Facts (recipe serves 2): 223 calories, 9g fat (3g saturated fat), 9g carbohydrate (1g fiber, 5g sugar), 24g protein