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Chinese Beef Zoodle Soup

Chinese Beef Zoodle Soup

Warm up with this delicious and nourishing Chinese Beef Zoodle Soup, a hearty and flavorful dish that’s perfect for cozy dinners or a wholesome lunch. Featuring tender beef chuck roast, shiitake mushrooms, fresh ginger, and crisp baby bok choy, this soup is packed with savory umami flavors. The spiralized zucchini zoodles make a great gluten-free alternative to noodles, while the rich broth, infused with fish sauce, coconut aminos, and sesame oil, ties everything together beautifully. Ready in just 35 minutes with your Instant Pot, this recipe is both simple and satisfying, offering a comforting bowl of goodness for up to six servings. Whether you’re looking for a light meal or a hearty soup to warm up your week, this Chinese Beef Zoodle Soup has you covered.

Recipe

Serves 6

1.5 lbs. (680g) beef chuck roast, cut into 1½ inch cubes

4.2 pts (2 ltr) water

2 tbsp. fish sauce

3 tbsp. Coconut aminos 

1 tbsp. salt + ½ tsp, extra

7 oz. (200g) shiitake mushrooms, sliced

2 inch piece fresh ginger, peeled & sliced

3 garlic cloves, smashed

4 green onions, divided

1 lb. (450g) baby bok choy cut lengthwise

½ tsp. sesame oil

1½ lbs. (680g) zucchini, spiralized

sesame seeds, to garnish

Paleo Asian Inspired Recipe Pack

How to Prepare

Instant Pot Directions

Place the beef chunks into the metal insert of the Instant Pot. Add the water, fish sauce, 2

tablespoons of coconut aminos, 1 tablespoon of salt, shiitake mushrooms, sliced ginger and garlic. Cut 2 of the green onions into 3 pieces and add them in.

Thinly slice the remaining 2 green onions and set them aside for garnish.

Lock the lid of the Instant Pot and set it to cook on high pressure for 35 minutes. When finished, allow the pressure to release naturally. While the beef soup is cooking, bring a pot of water to a boil and add ½ teaspoon of salt. Add the baby bok choy and cook for 1-2 minutes or until it’s tender-crisp. Remove the bok choy with a slotted spoon and set it aside.

When ready to serve the beef noodle soup, open the Instant Pot and discard the ginger, garlic, and green onions. Take out the shiitake mushrooms, cut off and discard the stems, and slice the mushrooms. Set them aside.

Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining

tablespoon of coconut aminos.

Add the sesame oil to the beef soup, taste the soup and adjust the seasoning if necessary.

Divide the spiralized zucchini between 6 soup bowls and ladle over the broth. Top each bowl with the seasoned beef, sliced shiitake mushrooms and the cooked bok choy. Scatter over the remaining sliced green onions and serve, topped with sesame seeds.

To cook on stove top:

Simmer the beef and soup ingredients in a large covered pot for 2-3 hours, until the beef is fork tender.

Keep checking the soup to ensure not much of the liquid has evaporated and add more water as needed.

Once cooked, finish the soup as detailed above.

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