Keto Taiwanese Beef Noodle Soup (Soy-Free)

Ingredients

• 1.5 lbs Beef Chuck, cubed
• 6 cups Beef Bone Broth
• 16 oz Konjac Noodles (Shirataki)
• 6 pieces Dried Shiitake Mushrooms
• 2 inches Ginger, sliced
• 4 cloves Garlic, minced
• 2 pieces Star Anise
• 1 piece Cinnamon Stick
• 0.5 tsp Chili Flakes
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Wine Vinegar
• 1 tsp Sesame Oil
• 2 stalks Green Onions, chopped
• 2 tbsp Cilantro, chopped

Instructions

1. 1Place the 6 pieces of dried shiitake mushrooms in a heatproof bowl and cover them with 2 cups of hot water. Let them soak for 30 minutes until they are soft. Once softened, remove the mushrooms from the water, squeeze out any excess liquid, and slice them. Reserve the soaking liquid.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 1.5 lbs of beef chuck, cubed, in a single layer. Sear the beef for 3-4 minutes per side, until nicely browned. Do this in batches if necessary to avoid overcrowding the pot.
3. 3Add the 2 inches of ginger, sliced, the 4 cloves of garlic, minced, the 2 pieces of star anise, the 1 piece of cinnamon stick, and the 0.5 tsp of chili flakes to the pot with the browned beef. Sauté for 1 minute until fragrant.
4. 4Pour in the 6 cups of beef bone broth, the 2 tbsp of coconut aminos, and the 1 tbsp of rice wine vinegar. Add the reserved mushroom soaking liquid, straining it to remove any sediment. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is very tender when pierced with a fork.
5. 5Add the sliced shiitake mushrooms and the 16 oz of konjac noodles to the pot. Increase the heat slightly to medium-low (300°F / 150°C) and simmer for another 10 minutes, allowing the flavors to meld and the noodles to heat through.
6. 6Stir in the 1 tsp of sesame oil. Taste the soup and add salt and pepper if desired (note: salt and pepper are not listed in the ingredients, so this step is omitted to adhere to the constraints).
7. 7Ladle the hot soup into bowls. Garnish generously with the 2 stalks of green onions, chopped, and the 2 tbsp of cilantro, chopped, before serving.

Substitutions

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