08/17/2025
(Recipe of the Week) Asian Beef Zoodle Soup is a quick, flavorful Vietnamese-inspired noodle-less pho which subs zucchini for rice noodles.
Asian Beef Zoodle Soup
(via: https://bit.ly/4m3wZ4b)
Ingredients
▢1 tablespoon coconut oil
▢1 small onion, halved and thinly sliced
▢6 ounces fresh shiitake mushrooms, stemmed and sliced
▢2 cloves garlic, minced
▢2 teaspoons minced fresh ginger
▢5 cups Beef Bone Broth or no-sugar added beef broth
▢2 tablespoons coconut aminos
▢2 teaspoons Red Boat fish sauce
▢1 teaspoon kosher salt
▢2 medium zucchini
▢12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)
TOPPINGS:
▢Fresh basil leaves
▢Fresh cilantro leaves
▢Sliced green onion Sliced jalapeño
▢Lime wedges
Instructions
In a 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.
Tip: Freeze the steak for 15 minutes for easier slicing.
Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT
