Ketogenic "Pho" Noodle Soup

Ketogenic "Pho" Noodle Soup

This incredible healing “noodle” soup is a complete meal in itself and can be enjoyed for both lunch and/or dinner!   What makes this dish even more amazing is the adapted broth (bone broth) and the kelp noodles.

BROTH

  • 4-5 pounds grass beef bones or knuckle bones
  • 2 pound grass fed beef chuck roast or sirloin, cut in half
  • 2 pieces ginger (3 inch),  lightly scarred on the sides
  • 2 organic yellow onions
  • 1/4 cup fish sauce
  • 10 whole star anise, lightly toasted in a dry pan
  • 6 whole cloves, lightly toasted in a dry pan
  • 1 tablespoon sea salt

NOODLES

  • 1 12 oz packet of Kelp Noodles (Sea Triangle Noodle Company)

TOPPINGS

  • 1/2 organic yellow onion, sliced very thin
  • 3 scallions chopped finely
  • 1/3 cup diced cilantro
  • 1 pound mung bean sprouts
  • 10 leaves fresh basil
  • 1 lime, cut into thin wedges
  • Freshly ground black pepper

DIRECTIONS

  • Bring 6 cups of filtered water to a boil, placing the bones and beef slowly into the boiling water.
  • Bring to a high boil for 5 min, then lower to a simmer.   Skim the surface of any foam but keep the fat present (do not skim the fat off)
  • After 1 hour of simmering, add ginger, onions and fish sauce.  Simmer until the meet is tender.
  • Remove the meat and place into a bowl containing ice and water for 10 min.
  • Lightly toast the Start Anise and Clove then place into a cheese cloth “spice bag” adding the bag to the broth.  This will infuse for about 30 min and can be tossed (bag and spices) after 30 min.
  • Remove onions (these were for flavoring only)
  • Add salt and continue to simmer until your ready to make the final dish.
  • Place a moderate amount of the kelp noodles into a bowl.  Take 3-5 slices of the beef and lay them on top of the noodles.  ladle 2-3 cups of broth into each bowl.   Garnish with anything from the above list.
  • Serve immediately and enjoy!