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Recipe Challenge: Beef Shirataki Noodle Soup

Stephanie Chen, RD | Nutrition Specialist
/ December 11, 2020
beef shirataki noodle soup

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


For Meat:

  • 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


  1. Boil one egg in a pot.
  2. In the meantime, saute ground beef with salt and pepper.
  3. In another pot, add broth and bring to boil. Lower the temperature, add cooked beef, garlic, ginger, cardamom, and salt. Simmer for 10 minutes.
  4. Rinse and drain shirataki noodles; add to the soup. Simmer for another 3 minutes. Add bok choy leaves if desired.
  5. 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

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