Mushroom Ramen Soup

Mushroom Ramen Soup


3 cups fat free beef broth
2 tsp minced garlic
2 tsp minced ginger
1 tbsp Braggs amino
Pinch of red pepper flakes (optional) to taste
2 cups thinly sliced mushrooms
1 cup thinly sliced celery
100g thinly sliced lean top sirloin
1/4 tsp salt
1/4 tsp pepper
100g Zero Calorie Noodles
1/4 cup thinly sliced green onion garnish


In a medium saucepan, combine the beef broth, minced garlic, minced ginger, Braggs amino, and a pinch of red pepper flakes. Bring to a simmer over medium-low heat.

Heat a large pan over medium-high heat and spray with a bit of coconut oil spray.

Add the mushrooms and celery to the pan and sauté until softened.

Add the thinly sliced sirloin, season with salt and pepper, and continue sautéing until the beef is cooked to desired level of doneness.

Divide the Noodles into two bowls and top each with half of the beef and vegetable mixture.

Ladle the broth over the noodles and beef, garnish with thinly sliced green onions, and serve.