Keto Taiwanese Beef Noodle Soup
Savor the comforting warmth of this Keto Taiwanese Beef Noodle Soup, a low-carb twist on the classic dish that delivers bold, authentic flavors without compromising on your dietary goals. Tender chunks of beef shank are simmered to perfection in a flavorful broth infused with the rich umami of beef bone broth, coconut aminos, star anise, cinnamon, and fresh aromatics like garlic and ginger. Instead of traditional noodles, this keto-friendly recipe swaps them for spiralized zucchini noodles (zoodles), creating a nourishing bowl that's both wholesome and satisfying. Perfectly seasoned with optional chili oil for heat and scallion garnish for a fresh touch, this soup is ideal for a cozy dinner or meal prep. Whether you're seeking keto recipes, gluten-free comfort food, or Asian-inspired dishes, this hearty soup is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pounds Beef shank
- 8 cups Beef bone broth
- 1 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 2 teaspoons Sesame oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh ginger, sliced thin
- 4 stalks Scallions, sliced (white parts for broth, green parts for garnish)
- 2 pieces Star anise
- 1 stick Cinnamon stick
- 4 medium Zucchini (for zoodles)
- 1 tablespoon Soy sauce substitute (optional for extra umami)
- 1 tablespoon Chili oil (optional, for serving)
- 1 teaspoon Salt
- 4 cups Water
Instructions
Cut the beef shank into chunks and place them in a large pot. Cover with cold water and bring to a boil over high heat. Allow to boil for 5 minutes, then drain and rinse the beef to remove impurities.
In a clean large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic, sliced ginger, and white parts of the scallions, stirring frequently until fragrant, about 1 minute.
Add the beef shank pieces back into the pot. Pour in the beef bone broth, coconut aminos, rice vinegar, and water. Stir to combine.
Add the star anise, cinnamon stick, and optional soy sauce substitute if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Meanwhile, spiralize the zucchini to create zucchini noodles (zoodles). Set them aside or blanch them in boiling water for 1 minute if you prefer softer noodles.
Once the beef is cooked, taste the broth and adjust the seasoning with salt as needed. Remove the star anise, cinnamon stick, and any large ginger slices before serving.
To serve, divide the zucchini noodles evenly among bowls. Ladle the hot beef soup and chunks of beef shank over the zoodles.
Garnish with the green parts of the sliced scallions and a drizzle of chili oil if desired. Serve hot and enjoy your keto Taiwanese beef noodle soup!
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 11011 mg | 479% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 65.7 g | ||
| Protein | 340.0 g | 680% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 7999 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
