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Shirataki Spicy Beef Soup

Shirataki Spicy Beef Soup

Ingredients

  • 1 package shirataki fettuccine noodles, such as Nasoya Pasta Zero
  • 4 Cups reduced sodium beef stock
  • 8 Ounces beef sirloin, fat removed, sliced into 1-inch strips
  • 1 Tablespoon reduced sodium soy sauce
  • 2 Teaspoons grated fresh ginger
  • 2 large carrots, shredded
  • ½ head Napa cabbage, shredded
  • 6 Ounces shiitake mushrooms, stems removed, tops sliced (about 1 1/2 cups)
  • ½ Teaspoon sesame oil
  • 1 Cup fresh bean sprouts
  • 1 Teaspoon sriracha
  • Salt and pepper

Directions

Prepare the noodles according to package directions and set aside. Bring the stock to a boil in a large saucepan or stock pot.

Place the beef, soy sauce, and ginger in a glass dish, mix to combine, and marinate for 5 minutes.

Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for 2 minutes, and then add the carrots, cabbage, and mushrooms, and then cook another 2 minutes. Add the sesame oil, sriracha, bean sprouts, and noodles, and cook for 2 more minutes. Remove from the heat and enjoy!

Nutritional Facts

Servings4

Calories Per Serving446

Folate equivalent (total)120µg30%

Riboflavin (B2)0.5mg29.3%


How To Make Spicy Beef Ramen Bowl Soup

Getting a nice hot bowl of ramen is certainly something I miss while eating keto. Thankfully, it’s still something you can have if you replace the carby noodles. We used slices of beef, but you can add any kind of protein you prefer to the finished keto ramen noodle soup.

How To Make Spicy Beef Ramen Bowl Soup

∎ 1 small onion, thinly sliced

∎ 1 tablespoon freshly grated ginger

∎ 3 cloves garlic, finely minced

∎ 4 ounces thinly sliced mushrooms

∎ 3 packets shirataki noodles

1. In a large stockpot heat the oil over medium heat. Cook the onions until softened.

2. Add the ginger, garlic, chili paste, fish sauce, soy sauce, rice wine vinegar, mushrooms, salt, pepper, and beef broth to the pot. Simmer for 30 minutes.

3. Take the noodles out of the package then rinse under cold water. Add to the pot then check the seasoning. Add salt if needed.

4. Divide the noodles and broth out into four bowls. Add the beef then the optional toppings if desired.

This makes a total of 5 (1-cup) servings of Keto Spicy Beef Ramen Bowl. Each serving comes out to be 110.96 Calories, 4.43g Fats, 3.88g Net Carbs, and 10.43g Protein.


Keto Beef Shirataki Noodle Soup

There are so many different variations of Asian noodle soups, such as Vietnamese Pho, Ramen Noodles, and many more. Although they are delicious, most noodle soups are made with high-carb ingredients that cannot be eaten on a keto diet.

Luckily, we took one of the most traditional and everyday soups created in Asian cuisine and turned it into a keto-friendly meal.

Asian cuisine is similar to Italian in terms of having a rich food culture. Some people believe that the process of eating is some sort of art, where cooking and digesting helps to heal the soul and set the right mindset.

Every dish should be pleasant looking as well as tasteful, using only fresh and seasonal ingredients. Our recipe calls for keto-friendly ingredients that will awaken a zen mood within you.

Like most low-carb Asian noodle soups, it all starts with fresh ingredients. Because Asians enjoy making a new dish from scratch every time they set up a table, all cuisine is freshly made.

A traditional beef noodle soup has multiple uses. It can cure your hangovers and is a great way to start a productive day (some Asians prefer to eat soups for breakfast).

This is because many people believe breakfast is the most important meal of the day. While most rush through drinking coffee and maybe a few bites of something quick, Asians find time to actually cook.

Our recipe features a fresh, warm soup that will set the mood for a whole day ahead. It also provides the body with much-needed hydration after a night’s worth of fasting.

White noodles, golden broth, a yellow egg, and green fresh seasonings – your plate was never that colorful!

Unlike Vietnamese Beef Noodle Soup, we use ground beef for this recipe instead of thinly sliced tender beef. We also use bone broth to prepare the soup instead of making the broth from scratch.

Bone broth has so many health benefits, including gut and digestion health. It has also been shown to support skin, hair, nails, joints and weight loss. Beef broth has anti-inflammatory amino acids and collagen, which is an important type of protein that your body absolutely needs.

When choosing bone broth, make sure it doesn’t have any sugar added. A good brand to choose is Kettle & Fire’s Beef Bone Broth as it’s made of 100% grass-fed beef and organic ingredients.

We use shirataki noodles instead of rice or wheat noodles to keep it keto-friendly and gluten-free. Shirataki (also known as miracle noodles or konjac noodles) are a type of Japanese noodle that is made from the konjac yam.

You can try this Skinny Noodles Shirataki Spaghetti brand. They’re made of indigestible dietary fiber, which means they have no calories or net carbs. This is why they are called “miracle” and “skinny” noodles.

This recipe is versatile. You can use minced beef, thin beef slices, beef meatballs, or chicken to make this soup.

Make sure you use a high-quality brand of meat. If using ground beef, look for a grass-fed or grass-finished brand that contains no hormones, antibiotics, or preservatives.

You can use beef meatballs as long as they do not contain gluten or breadcrumbs. Using chicken instead of beef would make this dish lighter. However, beef contains many nutrients that shouldn’t be overlooked, including protein, iron, zinc, and vitamin B12.

If you decide to go with chicken, then go with an organic brand that is free from antibiotics. We encourage you to try this dish for breakfast often!

For the meat: Some people prefer to saute the meat first before adding to the soup. Others just add raw meat to the boiling soup as this will cook the meat. If you follow this recipe, simply saute ground beef in a pan with salt and pepper for 3 minutes so the salty flavor is absorbed inside the meat.

Prepare the soup: In another pot, boil the bone broth then add beef and the herbs in and simmer for 10 minutes.

In the meantime, prepare the noodles. Rinse and drain shirataki noodles according to the package directions then add to the soup. Simmer for another 2-3 minutes and remove from heat. You can add a little bit of sesame oil in for taste. It’s optional.

Serve in a bowl with boiled egg halves and scallions while it’s still hot. If you love Asian veggies, throw in some Bok Choy leaves.

Save this recipe by pinning this picture to your Pinterest board for later use!


Recipe Summary

  • 1 pound rump roast
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) can beef broth
  • 1 (14 ounce) can stewed tomatoes
  • 1 quart water
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 4 mushrooms, sliced
  • 2 stalks celery, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground cayenne pepper
  • 6 ounces rotelle pasta

Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.


Ingredients

  • 2 tablespoons canola oil, divided
  • 2 pounds boneless chuck roast, trimmed and cut into 1-in. pieces
  • 1 1/2 cups chopped white onion
  • 1/3 cup minced garlic (15 cloves)
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 plum tomatoes, chopped
  • 1/4 cup sambal oelek (ground fresh chile paste)
  • 3 tablespoons white miso
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons coarsely ground black pepper
  • 8 cups unsalted beef stock
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons light brown sugar
  • 8 ounces presliced vitamin D–enhanced mushrooms (such as Monterey Mushrooms)
  • 1 (8-oz.) pkg. pad Thai brown rice noodles
  • 4 (4-oz.) baby bok choy, quartered lengthwise
  • 1/2 cup sliced green onions
  • 1/4 cup cilantro sprigs

Nutritional Information

  • Calories 459
  • Fat 20g
  • Satfat 7g
  • Unsat 11g
  • Protein 31g
  • Carbohydrates 39g
  • Fiber 5g
  • Sugars 8g
  • Added sugars 3g
  • Sodium 736mg
  • Calcium 4% DV
  • Potassium 10% DV

Korean Spicy Beef Soup (Yukaejang)

Yukgaejang (sometimes spelled yookaejang) is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time, but tastes like you've spent all day making it.

Brisket serves as the protein for this soup as well as flavoring for the broth. For an extra kick of meaty flavor, use beef broth or bouillon. In terms of the other ingredients, some may be familiar to you, and others may not. You'll find gochugaru and gochujang in many well-stocked grocery stores, Asian markets, or online. If you've never worked with fernbrake, it's a dried seaweed often used in Korean cooking. That, too, can be found in Asian markets and online, but it's also not unusual for home cooks to substitute for something fresh and green, such as fiddlehead ferns, asparagus, spinach, or watercress. To make this a full meal, include the optional glass noodles, which are gluten-free.


Keto Spicy Beef Ramen Bowl Soup

Getting a nice hot bowl of ramen is certainly something I miss while eating keto. Thankfully, it’s still something you can have if you replace the carby noodles. We used slices of beef, but you can add any kind of protein you prefer to the finished keto ramen noodle soup.

∎ 1 small onion, thinly sliced

∎ 1 tablespoon freshly grated ginger

∎ 3 cloves garlic, finely minced

∎ 4 ounces thinly sliced mushrooms

∎ 3 packets shirataki noodles

1. In a large stockpot heat the oil over medium heat. Cook the onions until softened.

2. Add the ginger, garlic, chili paste, fish sauce, soy sauce, rice wine vinegar, mushrooms, salt, pepper, and beef broth to the pot. Simmer for 30 minutes.

3. Take the noodles out of the package then rinse under cold water. Add to the pot then check the seasoning. Add salt if needed.

4. Divide the noodles and broth out into four bowls. Add the beef then the optional toppings if desired.

This makes a total of 5 (1-cup) servings of Keto Spicy Beef Ramen Bowl. Each serving comes out to be 110.96 Calories, 4.43g Fats, 3.88g Net Carbs, and 10.43g Protein.


Shirataki Spicy Beef Soup - Recipes

This Asian-style soup is delicious, hearty, spicy and ready in half an hour. It is packed with tofu shirataki noodles, cabbage and mushrooms. Bonus: 1 cup contains a mere 90 calories, thanks to the shirataki. Enjoy! (All about shirataki : Do You Believe in Miracles?)

A hearty, low-cal soup. Credit: Susan Sampson

8 oz (250 g) tofu shirataki macaroni noodles, rinsed
1 clove garlic, pressed or minced
1 piece ginger (1/2 inch/1 cm), puréed
1 tbsp (15 mL ) low-sodium soy sauce
1 tsp (5 mL ) toasted sesame oil
8 oz (250 g) sirloin, trimmed, cubed (1/2 inch/1 cm)
2 cups (250 mL ) each: low-sodium beef stock, water
1 shallot, thinly sliced
1 carrot, peeled, cut in matchsticks
4 oz (125 g) mushrooms, sliced
1 tsp (5 mL ) or more kosher salt
2 cups (500 mL ) chopped napa cabbage
1 tsp (5 mL ) sriracha + more to taste

In medium bowl, microwave s hirataki 3 minutes. Drain.

In small bowl, stir together garlic, ginger, soy sauce and sesame oil. Stir in sirloin to coat. Marinate 15 minutes.

In medium pan, heat stock, water and sirloin mixture on medium-high. Stir occasionally. When stock comes to boil, remove from heat. Skim and discard scum on top. Add shirataki, shallot, carrot, mushrooms and 1 tsp (5 mL ) salt. Heat on medium-high. When stock comes to simmer, reduce heat to medium-low. Cook 5 minutes, or until vegetables are tender. Add napa. S immer 1 minute, or until tender-crisp.

Remove from heat. Adjust salt. Stir in 1 tsp (5 mL ) sriracha . Ladle into serving bowls. Drizzle sriracha to taste over each serving.

  • The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
  • This soup is also delicious with soba, wheat or rice noodles, but these will up the calorie count substantially.
  • Multitask by prepping the remaining ingredients while the beef marinates.

Shopping Cart: You can use traditional white or brown shirataki noodles instead of the tofu shirataki. Any kind of mushroom is fine in this soup. Try enokis or shiitakes.

Vegan Shirataki Noodle Soup
Use vegetable stock. Substitute cubed tofu or seitan for the beef.


Keto beef ramen

Ingredients

  • 4 4 garlic clove, minced garlic cloves, minced
  • 2 tbsp 2 tbsp sriracha sauce
  • 1½ lbs 650 g ribeye steak, thinly sliced ribeye steaks, thinly sliced
  • 4 4 egg eggs
  • 1 &frasl3 cup 80 ml coconut oil
  • salt and pepper, to taste
  • 1¼ lbs 550 g bok choy, roughly chopped
  • 15 oz. 425 g shirataki noodles or zucchini noodles
  • 4 cups 950 ml beef broth
  • ¼ cup 60 ml sesame oil
  • 1 cup (3½ oz.) 240 ml (100 g) scallion , chopped scallions , chopped
  • 2 tbsp 2 tbsp sesame seeds
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro , chopped
  • 1 tsp 1 tsp chili flakes (optional)

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Shirataki noodles, also known as konnyaku noodles or miracle noodles, are made from konjac, a plant that grows in eastern Asia. They are naturally gluten-free and have little to no taste by themselves. Shirataki noodles are sold packaged in water, and they should be drained and rinsed before using.

In order to make this into a simple weeknight recipe we've used ready made bouillon cubes but if you want to take this dish to the next level we recommend using a homemade broth.


Chinese Beef Noodle Soup

Learn how to make a warm and yummy Chinese style beef noodle soup (牛肉面).

Beef noodle soup possibly is the most favorited Chinese style noodle soup. Every noodle restaurant serve their own beef noodle. You can find beef hand pulled noodles (牛肉拉面) in Lanzhou noodle restaurant, a spicy Sichuan style braised beef noodle in a Sichuan restaurant, a much milder taiwanese braised beef noodle (台式红烧牛肉) in a taiwan food restaurant.

As a big fan of beef noodle soup, I usually make a large pot of braised beef and fridge as the essential topping of my breakfast noodles at home. Do not get scared by the long list of ingredients, it is quite easy and requires little cooking skill. But get yourself a good simmering pot before starting.

Ingredients

  • 1000g Beef shank or sirloin
  • 2L beef bone stock or pork stock
  • 2 tablespoons vegetable oil
  • 1 middle size tomato
  • 1/2 red onion
  • 2 leek onions
  • 2 garlic cloves, sliced
  • 2 tablespoons Doubanjiang
  • 2 tablespoons light soy sauce
  • Pinch of salt to taste
  • chopped green onion and coriander (for garnishing)
  • whole coriander (for decorating)
  • noodles for 3-4 servings
  • 2 bay leaves (香叶)
  • 2 star anises (八角)
  • 1 teaspoon Sichuan peppercorn seeds (花椒)
  • 1 bark Chinese cinnamon (桂皮)
  • 1/2 teaspoon clove (丁香)
  • 1 small nutmeg (肉豆蔻)
  • 1 Chinese cardamom (砂仁)

Instructions

Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.

Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.

Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges, spices, light soy sauce and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.

Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.

Keep the soup base warm and at the meantime, cook noodles according to the package instructions.