Keto Taiwanese Beef Noodle Soup (Soy-Free)

Ingredients

• 2 lbs Beef Shank
• 8 cups Beef Broth
• 4 cups Water
• 16 oz Kelp Noodles
• 1/4 cup Coconut Aminos
• 3 whole Star Anise
• 1 3-inch Cinnamon Stick
• 3 slices Ginger
• 4 cloves Garlic
• 1 cup Radish
• 2 stalks Green Onions
• 1 tsp Chili Oil (optional)

Instructions

1. 1Place the 2 lbs of beef shank in a large pot. Add enough water to cover the beef completely. Bring the water to a rolling boil over high heat (212°F / 100°C) and boil for 5 minutes. Drain the beef shank, rinse it thoroughly under cold running water, then cut it into 1-inch chunks.
2. 2In a large heavy-bottomed pot or Dutch oven, combine the 8 cups of beef broth, 4 cups of water, 1/4 cup of coconut aminos, 3 whole star anise, 1 3-inch cinnamon stick, 3 slices of ginger, 4 cloves of garlic, and the 1-inch chunks of 2 lbs of beef shank. Bring this mixture to a rolling boil over high heat (212°F / 100°C).
3. 3Once the mixture is boiling, reduce the heat to low. Cover the pot tightly and let it simmer gently for 1 hour. The liquid should be barely bubbling.
4. 4After the initial 1 hour of simmering, add the 1 cup of radish to the pot. Continue to simmer, covered, for an additional 30 minutes, or until the beef shank is fork-tender and the radish is tender.
5. 5While the soup simmers, rinse the 16 oz of kelp noodles very well under cold running water for at least 30 seconds to remove any brine. Set them aside.
6. 6Once the beef and radish are tender, divide the rinsed 16 oz of kelp noodles evenly among 4 serving bowls. Ladle the hot beef and broth mixture over the kelp noodles in each bowl.
7. 7Chop the 2 stalks of green onions. Garnish each bowl with the chopped 2 stalks of green onions. If desired, add a drizzle of 1 tsp of chili oil to each bowl before serving hot immediately.

Substitutions

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