Keto Beef Noodle Soup｜Low carb Hearty Dish｜Keto Niu Rou Mian｜Nadia L

Nothing more satisfying to enjoy a bowl of warm and hearty soup in winter time! Beef noodle soup is one of my go-to soul foods. I have my original and traditional family recipe modified into keto version. Ingredients with loads of sugar are removed and substituted with keto-friendly ones. This keto version gives me more comfort with confidence to maintain my low-carb diet.

In this video, I’ll get into it with ingredients, preparation, and cooking process, further, I’ll explain and share some tips to better a keto version; in terms of decoding the recipe and demonstrating cooking steps and tips for success.

I also like to emphasize the choices and combination of meat, fresh aromatics, dried aromatics, condiments, and garnish. The varieties are very flexible and highly adjustable, anyone can make a pot of good soup which is specifically in accordance with their preference and taste.

In particular, the use of fresh aromatics such as green onions, ginger, and garlic. They are the trinity of many asian cuisines and flavors. Simple yet phenomenal! Dishes made with them feel like home to me. And red chilies if you like a bit of spicy kick.

Cooking method is called red-braised: a combination of soy sauce, sugar substitute, and slow cooking. I also use enameled cast iron cocotte as the cooking vessel, it keeps the soup warm in a sustained heat to perfect the flavor.

Recipe of this keto beef noodle soup is flexible. Weight of meat and liquid used is highly adjustable. Liquid weight is 2 to 3 times of meat weight. Choices of meat can be short ribs, beef shank, beef tendons, or any other tougher cuts. Choices of liquid can be beef stock, vegetable stock, bone broth, or just plain water. And within the weight range above, meat and liquid can use the same amount of the fresh aromatics, dried aromatics, and condiments listed: green onions, ginger, garlic, red chillies, bay leafs, star anise, cinnamon stick, sichuan peppercorns, black peppercorns, nutmegs, sugarless soy sauce, rice wine, oil, tomato paste, monk fruit sweetener, white pepper, and salt.

And with garnish or not, what garnish choice you like, it is even more optional. Bok choy, tomatoes, and corianders are my favorites. Other leafy greens or broccoli are also good keto choices.

Note: beef noodle soup is a popular street food in Asia, particularly, the Taiwanese version is amazing! There is a “beef noodle soup festival” held annually in Taiwan for noodle shops to compete for the title of best beef noodle soup. It is listed in the “best must-eat” in tourist guides.

Cooking vessel:
Staub enameled cast iron shallow round cocotte 26 cm, 3.8 L (4 qt).
Staub enameled cast iron round cocotte 16 cm, 1.2 L (1.25 qt)

Music:
No.9 Esther’s Waltz by Esther Abrami
C Major Prelude by Bach