Goodness from the North of China: Beef noodle soup with low carb kelp pasta! Add to it eggs, green leaves and soybean sprouts, and lots of spice.
For more details about how to make this recipe, check my blog post above.
for 4 servings
600g good quality beef. The choice is yours and depends on your tolerance of fats, and on how moist you’d like the meat to be. You can use chuck, short ribs, sirloin, steak or even fillet. Anything suitable for a good stew.
2 tbsp coconut or rapeseed oil
1/2 sprig leek, white or green parts, cut into 2cm chunks
10g fresh ginger, cut into a few thick slices
3 tbsp soy sauce or tamari
2 tbsp of rice wine such as Shaoxing wine or Mirin (optional) – do NOT substitute with rice vinegar.
2 or more tbsp chili paste or chili bean paste (if unavailable, use tomato puree plus 1–2 dried chilies, finely chopped)
1 tbsp fennel seeds
3pc of star anise
6 bay leaves
1 cinnamon stick
2 black cardamom capsules – alternatively use green ones, but the taste is slightly different
1 tsp Sichuan peppercorns
2 tsp coconut sugar or brown keto sweetener such as Sukrin Gold
4 eggs, hard boiled
350g kelp noodles (actually you can use a bit more or a bit less, according to how hungry you are. It doesn’t affect the intensity of the soup’s flavour as they’re cooked separately)
250g bak choy
four handfuls soybean sprouts – one for each serving bowl
- Chop your beef into cubes of some 1.5 centimeters sidelength. Set aside.
- Put a wok or non-stick pan to medium heat and add 1 tbsp of coconut or rapeseed oil. Stir-fry half the leek and half the ginger, as well as star anise, cardamom capsules, bay leaves, cinnamon, fennel seeds and Sichuan pepper for a few minutes until fragrant.
- Meanwhile, bring 2 litres of water to the boil in a large pot. Once it is boiling, toss all the wok’s content into the boiling water and bring it back to the boil if needed. Add the beef cubes once the water is boiling again. Turn heat down a bit and simmer your soup for one hour, covered with a lid.
- After about one hour, heat your wok again with another tbsp of oil. Add to it the second half of the ginger and leek and stir-fry for a minute. Mix in the chili paste and keep stirring. When the paste changes color, after about a minute or so, add soy sauce. rice wine and coconut sugar/sukrin gold. Stir-fry for 2-3 minutes, and then pour mix into the soup. Keep simmering for another hour or so. It’s done when the meat is tender. Taste the soup and add any seasoning to taste if needed.
- While your soup is simmering away, cook the other ingredients separately. They are added directly to the serving bowls. First hard-boil the eggs. You will want both the yolks and egg whites to be firm, so cook them for at least 10 minutes. Then cook the kelp noodles in salted water for about 4-5 minutes. Drain and keep warm. Then bring some salted water and a drop of oil to the boil and blanch first the bak choy and then the soybean sprouts – no more than 2 minutes each.
- For serving, cut the eggs in half. Pour the broth and meat into large bowls for each serving, and add noodles, vegetable and eggs on top, directly to the bowl. Enjoy!
You can also use shirataki noodles or tofu skin noodles. Make shirataki pasta in the same way as the kelp pasta. The tofu skin noodles are thin stripes cut out from tofu skin sheets. They can be thrown into the large pot directly, together with other ingredients.
In a sealed container, the stock can be frozen or stored inside the fridge for a few days. The meat can be stored inside the stock when refrigerated or frozen. But don’t add any noodles or the vegetables when storing them as they’ll change texture.
- Category: soups
- Method: chop and simmer
- Cuisine: Chinese
- Serving Size: 1 bowl
- Calories: 379
- Fat: 17.7g
- Carbohydrates: 8.5g net carbs
- Protein: 44g