Is there any food more comforting than soup? This Asian Beef Zoodle Soup is perfect for a rainy day, cool winters or just on a busy weeknight.
One of its key ingredients, bone broth, offers a host of health benefits including relief from joint pain, increased energy, balanced hormones, and boosted immune function. And by using coconut aminos instead of soy sauce, the amount of sodium is reduced by 73%.
This Whole 30-compliant soup is packed with flavor and sure to become part of your regular rotation.
Are creamy soups more your style? Check out this Broccoli Cheddar Soup recipe.
Asian Beef Zoodle Soup
In 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
Approx. Nutrition per serving (1.5 cups): 241 kcal; 8.5g Fat; 15g NET carbs; 23g protein