Low FODMAP Beef Noodle Soup
Vietnamese-inspired pho-style soup with thin slices of beef, rice noodles, and aromatic ginger broth. Fresh and warming.
Instructions
- 1
Soak rice noodles in boiling water for 10 minutes until softened. Drain and set aside.
- 2
Combine ginger, chile, beef stock, sesame oil, and soy sauce in a large saucepan. Bring to a boil.
- 3
Reduce heat and simmer for 10 minutes to infuse flavors.
- 4
Add tofu, cherry tomatoes, and baby corn. Simmer 2-3 minutes until tomatoes are soft.
- 5
Turn heat to low and keep simmering.
- 6
Divide bean sprouts among four deep soup bowls. Top with raw beef slices, then noodles.
- 7
Remove ginger from stock. Ladle hot soup over the beef and noodles.
- 8
Let stand 3 minutes - the hot soup will cook the thin beef slices.
- 9
Garnish with snow pea sprouts and cilantro. Serve immediately.
FODMAP Notes
Uses onion and garlic-free beef stock. Tofu is low FODMAP at 2/3 cup per serving. Bean sprouts are safe. Cherry tomatoes are low FODMAP at 4 per serving.
Tips
- 💡 Freeze beef briefly for easier thin slicing
- 💡 The thinner the beef, the better it cooks in hot soup
- 💡 Add Sriracha for extra heat
- 💡 Use rice vermicelli for authentic pho texture
Recipe Notes
This elegant soup brings the flavors of Vietnamese pho to your table. The technique of pouring hot broth over raw beef creates perfectly tender, melt-in-your-mouth slices.
Substitutions
- Protein: Chicken breast or shrimp
- Noodles: Glass noodles or zucchini noodles
- Vegetables: Bok choy or spinach
Storage
- Best served fresh: The noodles absorb liquid over time
- Store components separately: Up to 3 days
- Reheating: Heat broth, pour over fresh noodles
FODMAP Stacking Note
One serving is low FODMAP. Watch tofu and tomato portions if eating multiple servings.
Related Recipes
- Low FODMAP Chicken Noodle Soup
- Low FODMAP Pho
- Low FODMAP Thai Beef Salad