A delicious bowl of low carb kelp noodle soup in minutes!
I first discovered Kelp Noodles a number of years ago. They are freaking awesome but I somehow kinda sorta forgot about them. Not sure what the hell happened there but they are back and in a big way.
It is fair to say that I have been using at least two packages a week for a while now and nowhere even close to bored or sick of them.
The thing that makes the Kelp Noodles so good is that they have a great noodle texture (similar to a glass noodle or Korean sweet potato noodle), are virtually tasteless (rinse well!) and have like 15 calories, zero fat and zero carbs for a huge serving.
This Quick Kelp Noodle Soup is a basic soup I have been making frequently and very versatile. For the version I photographed, I used Homemade Beef Broth and Beef that fell off the bones when I made the broth. You can easily substitute Chicken Broth and cooked chicken, Shrimp Stock and a bit of fresh, peeled and deveined Shrimp, Pork Broth and Pork or of course, keep it Vegetarian by using a nice Veg Broth and adding some egg.
When it comes to working with Kelp Noodles, you must rinse them well and be sure to snip the bunch in a couple places with scissors so you don’t wind up with ridiculously long noodles splashing about in your soup.
NOTES:
- I use this brand (Sea Tangle) and have been able to find them in 4 of the 5 grocery stores I shop in (I know, I know – 5 freaking stores. That is a whole other post.)
- These are NOT the same as Shirataki Noodles!
- You can substitute organic baby spinach or another quick cooking leafy green for the baby bok choy!
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A delicious bowl of low carb kelp noodle soup in minutes!
- 1 tablespoon organic virgin coconut oil
- 1 medium clove garlic crushed
- 1/4 to 1/2 small jalapeno or serrano chile thinly sliced
- 1/2 pound or 2 small baby bok choy, thinly sliced
- 1/4 teaspoon kosher salt
- pinch white pepper
- 4 cups beef broth
- 2 tablespoons coconut aminos or 1 1/2 tablespoon gluten free Tamari
- 1 tablespoon your favorite brand Sriracha
- 4 ounces cooked beef from soup
- 1 package Sea Tangle Kelp Noodles rinsed and cut into 4 sections
- 2 scallions thinly sliced
- 1 tablespoon toasted sesame oil
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Heat a medium pot over medium heat. Once hot, add coconut oil and then crushed garlic, sliced chile and sliced baby bok choy along with salt and white pepper. Saute 45 seconds to 1 minute, stirring constantly, until fragrant.
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Add broth, coconut aminos, Sriracha, cooked beef and rinsed and cut Kelp Noodles. Bring to a boil. Once boiling, lower to a simmer and cook for 5 minutes until noodles are softened.
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Remove from heat, add sliced scallions and toasted sesame oil. Taste and adjust seasoning if necessary.
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Serve immediately and Enjoy!
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Hi, looks wonderful! I’d like to know if I can freeze the soup with the kelp noodles in it
Hi Laura!
I have never tried freezing the Kelp Noodles. They are very water-rich so I am concerned that the texture might change (but I am not 100% sure). If you test it out, will you please come back and let me know how they turn out?
Fantastic revitaling soup for a rainy day. I used dried raw kelp sliced into thin strips. Absolutely a winner!
Hey Eric! so glad you liked this soup – I am so intrigued by the dried raw kelp. I need to find some of that!
Hi Alyssa, the kelp I used is available at seaveg.com. It’s an organic kelp from the Maine coast.
Hey Eric! Thanks so much – I will look for it 🙂
Looking forward to trying this soup! I have not tried kelp noodles yet. I have experimented with shirataki noodles in other recipes and just don’t like them. Hope these fill the bill! Have been grain and sugar free for 2 months , but really miss pasta.
Hi Clara! I really prefer the Kelp noodles over the Shirataki. Can’t wait to hear what you think!
Good recipe! I definitely like the kelp noodles better! Thanks. 🙂
Yay! Glad to hear it Clara 🙂
Will the soup still be good if I leave out the jalapeño ? I don’t like spicy? Is there a milder substitute? Red pepper flakes?
It will be a lot more bland but if you like mild food, I say go for it. If it’s too mild, add some crushed red pepper flakes or Sriracha to taste 🙂
You know, I’ve forgotten all about kelp noodles! Mainly because I’ve never used them — they’re something I saw at the store, and promptly forgot about. Gotta try this — wonderful sounding recipe. Thanks!
You’ve got to give them a try John!!!
I would enjoy seeing other recipes with the kelp noodles. I bought some and there they sit..lol! Will make this for sure.
Oh, they are coming! I have been experimenting with them a lot!!
Fantastic recipe for those of us wanting to include more unusual and extra healthy ingredients not usually found in the American mainstream recipes! I love America because it has always been the ” melting pot of the world.” Thanks for the helping more of us discover the kelp noodle soup.
Same Cathy! I love how we have so many options 🙂