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Great all in one soup for a winter evening. Full of Iron, fibre and vegetables. Serves 6 people.

INGREDIENTS:
1/2 cup each green pepper, red pepper, mushrooms, broccoli.
1 cup onion
2 cups chopped baby bok choy (shown whole here)
1 green chili (optional)
1 lbs stew beef, cubed
1 tbsp each garlic and ginger (minced)
1 tsp red chili flakes
1/8 cup coconut oil
2 tbsp apple cider vinegar, divided into 2 (1 for beef, 1 for noodles).
2 tbsp soya sauce, divided into 3 (1 for beef, 1 for noodles, 1 for soup).
1 tsp Worcestershire sauce
1 sprig of green onions to garnish.
1 pkg of “nuPasta” or 8 oz noodles (cooked)

METHOD:

To begin, marinate your beef with garlic, ginger, 1 tbsp each of soya sauce, vinegar and
Worcestershire sauce. Leave aside while you chop up your veggies.

These are keto friendly “nu-Pasta” noodles/conj-ac/shiratake noodles. Wash them thoroughly in a strainer then soak them in a bit of soya sauce and vinegar. This allows for that fowl fishy smell to ‘wash out”. Set aside to marinate.

Add coconut oil into a large pot and add onions and green chilli and saute until brown.

Add beef and red chili flakes. and saute until no longer pink.

Saute until gravy forms and then add remaining soya sauce and vinegar.

Add 1/2 of vegetables now with 8 cups of water to make a nice broth.

Cover broth and bring to a boil. Then on low heat, let broth simmer for 1 hour until beef is cooked and broth is flavorful. Add salt and pepper to taste.

Add remaining vegetables and cook for another 10 minutes or so.

Then add noodles (soaked or pre-cooked).

Serve!