
Hello everyone! Happy Fall! Here in New England, the leaves are starting to change. Its a beautiful time of year. Currently, we are in a heat wave, its been in the high 70s. Im not complaining! It gets pretty cool at night, but its nice sleeping.
When I worked in Boston, one of my FAVORITE places to eat was Wagamama. Its a healthier, japanese style restaurant. They are known for their Ramen (aka - Big Bowls of Noodle Soup). Clearly, we know ramen is pasta and not paleo. Before I knew about paleo and I would go there, I would eat around the noodles! There was just too many! Deep down, I guess I was destined to be paleo :)
Anyways, It has been a mission (although it seemed easy, it wasn't!) to figure out how to make a paleo version of this. I was on Facebook, and I saw that one of my favorite sites http://civilizedcavemancooking.com had a recipe for Beef Noodle Soup with Shitake Mushrooms and Baby Bok Choy. This got the wheels turning! So with that said, I bring you Chili Steak Soup with "Noodles". I am also a mist the Lurong Paleo Challenge. Anyone participating, this is a great recipe!
When I worked in Boston, one of my FAVORITE places to eat was Wagamama. Its a healthier, japanese style restaurant. They are known for their Ramen (aka - Big Bowls of Noodle Soup). Clearly, we know ramen is pasta and not paleo. Before I knew about paleo and I would go there, I would eat around the noodles! There was just too many! Deep down, I guess I was destined to be paleo :)
Anyways, It has been a mission (although it seemed easy, it wasn't!) to figure out how to make a paleo version of this. I was on Facebook, and I saw that one of my favorite sites http://civilizedcavemancooking.com had a recipe for Beef Noodle Soup with Shitake Mushrooms and Baby Bok Choy. This got the wheels turning! So with that said, I bring you Chili Steak Soup with "Noodles". I am also a mist the Lurong Paleo Challenge. Anyone participating, this is a great recipe!
Chili Steak Soup with "Noodles"

- 1 large zucchini or summer squash, peeled and "Noodled" (I used a Julienne Peeler)
- 2 teaspoon minced garlic
- Thinly cut steak
- ~ 1/2 teaspoon Crushed red pepper flakes (More or less depending on how spicy you want it!)
- 1.5 tbsp olive oil
- 32 oz cups chicken broth (homemade if you have it!)
- 1 Tablespoon coconut aminos
- 3 heads of baby bok choy, roughly chopped (about 3″ pieces)
- 1/2 cup mushrooms (about 6 mushrooms) cut thinly
- 1/4 heaping cup chopped green onions
- A few jalapeños, thinly sliced
- 1/2 a lime cut into wedges
- salt and pepper, to taste
- Season the steak with salt, pepper,and crushed red pepper flakes, and lightly pat with olive oil.
- Place a large saucepan over medium heat and add in 1 tbsp of the olive oil.
- Once the oil heats, add in the garlic.
- Once the garlic heats, add in the beef and cook for about 1-2 minutes per side or until it is still rare in the middle but seared on the outsides.
- Remove from the saucepan, leaving in the garlic, and set aside. (Cut into think strips if you haven't already)
- In the same saucepan and add in the bok choy and mushrooms. Stir to combine and cook for about 2 minutes.
- Add chicken broth and bring to a boil.
- Once boiled, add in the coconut aminos, squeeze the lime wedges and throw the whole thing in & jalapeños. Reduce heat and simmer for 5 minutes.
- Add in the beef, zucchini noodles, and half of the green onions. Cook for 2 minutes and then pour into a bowl.
- Top with remaining green onions and enjoy!