Asian Beef Zoodle Soup (Whole30)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Vietnamese-inspired beef and zucchini noodle soup with ginger, aromatics, and fresh herbs. Bright and savory, it's a lighter, whole30-compliant take on traditional pho.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- 1 small onion (halved and thinly sliced)
- 6 ounces fresh shiitake mushrooms (stemmed and sliced)
- 2 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 5 cups Beef Bone Broth or Whole30-compliant beef broth
- 2 tablespoons coconut aminos
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon kosher salt
- 2 medium zucchini
- 12 ounces boneless beef sirloin steak (thinly sliced across the grain (see Tip))
- Fresh basil leaves
- Fresh cilantro leaves
- Sliced green onion Sliced jalapeño
- Lime wedges
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1459mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 28mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.