Asian-style Beef Soup: THM “S”

asian_beef_noodle_soup

Asian-style Beef Noodle Soup

This soup is a huge hit with my family and is truly a one-pot meal that you can get on the table in under 20 minutes.

Before Trim Healthy Mama, I would cook this with gluten-free rice noodles. To THM-ify this, I use on-plan noodles (brown rice, buckwheat or Dreamfield’s pasta), and this will make this recipe a Crossover.

Alternatively, you can use konjac noodles and keep it an S.

What I do, however, is simply leave the noodles out of my bowl. Since they’re cooked separately and ladled into the bowls before the soup, it’s easy to skip them entirely if you want to avoid a Crossover.

Asian-style Beef Noodle Soup

Serves 8

1 package rice noodles (or other on-plan noodle) or konjac noodles
8 cups beef broth
4 T wheat-free tamari soy sauce (check labels, regular soy sauce contains wheat)
2 cups mushrooms, sliced thinly
1/2 cup onion, chopped
2 T fresh ginger root, chopped
1 bok choy, chopped
1 pound flank or strip steak, sliced thinly
3 T sesame oil or olive oil
1 bunch scallions, diced
salt and pepper to taste

Cook rice noodles according to package instructions, making sure to rinse them with cold water to stop them from overcooking.

In a large sauce pan, heat the sesame oil over medium heat and add the chopped onion and mushrooms, cooking for a few minutes until vegetables soften. Add broth, bok choy, ginger and GF tamari soy sauce and simmer until bok choy is tender, at least 10 minutes.

Add strips of steak to the soup and cook until meat is done. Remove from heat, then add diced scallions, salt and pepper.

To serve, place some noodles in individual bowls (or leave noodles out of your serving, as you wish), and ladle soup on top, garnishing with more scallions if desired.

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