Servings: 4 servings
Calories: 495kcal
Ingredients
- 2 1/2 pounds bone-in beef short ribs (about 1 pound of meat)
- 10 cups water
- 1 onion halved
- 6 cloves garlic
- 1-inch piece ginger sliced
- 8 ounces daikon cut into 1-inch squares
- 2 tablespoons soup soy sauce or regular soy sauce
- 1 package (7 ounces) shirataki noodles rinsed
- 1 large egg beaten and cooked into a thin omelet, sliced
- 2 scallions sliced
- Salt and black pepper to taste
Instructions
- Soak the short ribs in cold water for 30 minutes to remove blood. Trim off excess fat.
- Bring a pot of water to a boil, add the ribs and boil for 5 minutes. Drain and rinse the ribs; wash the pot.
- Put the ribs back in the pot with 10 cups of water, the onion, garlic and ginger. Bring to a boil, then simmer, covered, for 1 1/2 hours.
- Remove the onion, garlic and ginger. Add the daikon and soy sauce and simmer 30 minutes more, until the meat is very tender. Skim off the fat.
- Add the shirataki noodles for the last 2 minutes. Season with salt and pepper. Serve each bowl topped with egg strips and scallions.
Notes
Blanching the ribs first is the secret to a clear broth. For the cleanest flavor, chill the soup overnight and lift off the solid fat before reheating.
Chef's Tip: Score the short ribs lightly before cooking so they stay tender and absorb the seasoning.
Keto Swap: Glass noodles (dangmyeon) are made from sweet potato starch. Shirataki noodles give a similar slippery texture with almost no carbs, and daikon stands in nicely as the hearty vegetable.
Success Tip: Pick the meat off the bones before serving to younger children, and serve the soup with a mild cucumber side dish.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 495kcal | Protein: 19g | Fat: 42g | Fiber: 3.3g
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