Asian Beef Soup

If you are on a low carb diet and love Asian inspired flavors, you will love this spicy Asian beef soup. With a super flavorful broth and tender pieces of beef along with low carb noodles and greens, this is a tasty dinner in a bowl. Just 151 calories 15 grams of protein and 1 gram of net carbs!

You might also like this low carb coconut Thai shrimp soup!

Recently I went to a new restaurant and had the most delicious Asian beef noodle soup. It has the most savory broth, tender pieces of meat and some type of noodles. I started craving it days after so I came up with low carb version of this Asian beef soup. And because I like to make things easy this is not a dish I would say is authentic but it does have great flavor.

And I made it low carb by using zucchini noodles instead of udon or other Asian noodles. The broth is very flavorful on its own and the beef very tender. All in all this is a delicious warming dish and I think you will love it. Plus it’s low calorie too!

Recipe ingredients and substitutions.

The ingredients I used for this soup recipe was Chinese five spice, star anise pods, fresh garlic cloves, fresh grated ginger, green onions, beef bone broth, Better than Bouillon beef base, soy sauce, shaved steak, baby spinach and zucchini noodles.

• beef bone broth and Better than Bouillon beef base – I used bone broth I found at Aldi which I find has a bit more flavor but you can use regular beef stock or broth or even chicken broth. I also use Better than Bouillon bases in all of my soup recipes. You can find it in most big grocery stores. If you don’t have it or don’t want to buy it you can use regular beef bouillon or eliminate and season with a bit more salt and black pepper.
• soy sauce – I used regular soy sauce but you can also use low sodium, tamari or even coconut aminos if you are allergic to soy.
• shaved steak – I bought this shaved steak at Aldi. It’s great for this recipe because it cooks very quickly. If you are going to substitute you could cut very thin strips of steak or other cuts of beef like a chuck roast or eve beef stew meat. You should slice them as thinly as you can. You could probably even use ground beef but I have never tried it.
• ginger, fresh garlic, star anise and Chinese 5 spice – These are all pretty necessary to the recipe. You can find grated ginger root in a tube at Aldi and fresh garlic just about anywhere. The star anise and Chinese 5 spice is harder to find and you would probably have to go to an Asian grocery store or order online. They are not very expensive. These two spices really make the recipe so I would not eliminate them.
• zucchini noodles – I used these to keep this recipe low carb. If you want to use some type of Asian noodles like Udon noodles, ramen or rice noodles I would cook them separately and add them at the end.
• green onions and spinach – These both add flavor and color. You could use frozen spinach but if you do, thaw and cook first. Then squeeze out any excess water. You can also use bok choy if you want. Bok choy is a type Chinese cabbage which often used in Asian soups and would be an even better option if you can find it. If you have an Asian grocery store you can sometimes find it there.

How to make low carb Asian beef soup.

Step 1: Get out a soup pot and add the water, better than bouillon, beef stock or broth, soy sauce, crushed garlic, ginger paste, star anise, five spice, salt and crushed hot peppers. Bring to a boil then simmer covered for 10 minutes.

Step 2: Take out the star anise and discard. Then add the shaved steak, zucchini noodles and green onions. Cover and cook for 8-10 minutes or until the shaved steak is cooked through.

Step 3: If the meat is cooked through and the noodles are to your desired texture you can turn off the heat and add in the spinach. Mix well and let sit for a few minutes and it will wilt but still retain the color.

Spoon into soup bowls and serve. If you have sesame oil, you can add a bit to each bowl or sprinkle some sesame seeds on top if you have them.

Please scroll down for the printable recipe card. Store the leftover Asian beef noodle soup in an airtight container.

This was really tasty to me. The broth has so much flavor and the beef and veggies make it more like a meal. It would be perfect for a cold day as it’s very warming.

More fall soup recipes to try!

If you are looking for more soup recipes for the fall here is a post for 48 fall soup recipes. Below are a few of my favorites!

• lentil soup with sausage (instant pot)
• chicken, mushroom and wild rice
• slow cooked chicken tortilla
• pasta fagioli
• easy tortellini and meatball
• green enchilada and chicken

These are all hearty and healthy recipe but I also have MANY low carb soup recipes so check those out too!

Well I hope you love this Asian beef soup recipe as much as I do. I need to make a bigger batch next time so I can freeze it and have it on hand all winter. Enjoy!

The nutritional information for this recipe is at the bottom of the recipe card below.