Low Carb Taiwanese Beef Noodle Soup
Savor the bold and aromatic flavors of Low Carb Taiwanese Beef Noodle Soup, a healthier twist on the classic comfort dish. This recipe combines tender chunks of beef shank simmered to perfection in a fragrant broth infused with ginger, garlic, star anise, and cinnamon. Light and dark soy sauces, along with Shaoxing wine, create a rich, deep base complemented by fresh tomatoes and daikon radish. Instead of traditional wheat noodles, spiralized zucchini keeps this soup low-carb without sacrificing texture or flavor. Ready in just over three hours, this hearty dish is garnished with fresh cilantro, green onions, and optional pickled mustard greens for a vibrant finish. Perfect for cozy dinners or impressing with authentic flavors, this is a must-try for anyone seeking a nourishing yet guilt-free meal!
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Recipe Information
Ingredients
- 2 pounds Beef shank (or chuck roast)
- 2 tablespoons Oil (avocado or neutral cooking oil)
- 4 cloves Garlic cloves, minced
- 1 2-inch piece Ginger, sliced into thin coins
- 6 stalks Green onions, chopped (white parts and green parts separated)
- 2 pods Star anise
- 1 stick Cinnamon stick
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 3 tablespoons Chinese cooking wine (Shaoxing wine)
- 0.25 cup Light soy sauce
- 2 tablespoons Dark soy sauce
- 6 cups Beef broth (low sodium)
- 2 cups Water
- 1 large Tomato, diced
- 1 medium Daikon radish, peeled and sliced into rounds
- 4 medium Zucchini (spiralized into noodles)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.25 cup Pickled mustard greens (optional, for topping)
Instructions
Cut the beef shank or chuck roast into large chunks (about 2-inch pieces) and set aside.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil and sear the beef pieces on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the minced garlic, sliced ginger, and white parts of the chopped green onions. Sauté for 2-3 minutes until fragrant.
Add the star anise, cinnamon stick, and crushed red pepper flakes (if using). Stir for 1 minute to release their aromatics.
Deglaze the pot by adding the Chinese cooking wine, scraping up any browned bits stuck to the bottom of the pot. Let the wine cook off for 1-2 minutes.
Add the light soy sauce, dark soy sauce, beef broth, and water to the pot. Stir well to combine.
Return the seared beef to the pot, along with the diced tomato and sliced daikon radish. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer the soup for about 2.5 to 3 hours, or until the beef is tender and flavorful. Skim off any impurities or excess fat from the surface as it cooks.
About 10 minutes before serving, add the spiralized zucchini to the pot. Let it cook briefly until just tender, about 5-7 minutes. Be careful not to overcook the zucchini noodles to maintain their texture.
Taste the soup and adjust the seasoning if needed. Add salt or soy sauce to taste, if necessary.
To serve, ladle the soup into bowls, making sure each bowl gets a portion of beef, daikon, and zucchini noodles. Garnish with the green parts of the chopped green onions, fresh cilantro, and optional pickled mustard greens.
Enjoy this hearty and low-carb Taiwanese beef noodle soup while hot!
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 9552 mg | 415% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.4 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 6909 mg | 147% | |
*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.
