This is a favorite dish of my son’s, so I decided take an authentic Korean recipe and transform it into an AIP compliant dish that I can cook at home. My son still prefers the authentic Somen noodles, which are gluten. This recipe makes it easy to use different noodles. The noodles are made separately and added to the broth when served. The noodles that I use are authentic Asian sweet potato noodles that are naturally AIP compliant. You can buy them at your local Asian Market. Dried anchovies are at the Asian market as well. They come in different sizes. I use the tiny ones. The authentic Korean recipe called for the largest ones. Daikon Radishes are fairly easy to find, but you can substitute regular Radishes if you need. I love fresh basil and used some Thai basil on this Soup as a topping. You could also use American basil or omit it if you aren’t a fan. It wasn’t a traditional topping. You can make the broth the day before to let it blend and make for a super quick and easy meal the next day. Even if you make the broth the day of, it’s still an easy meal. If you have someone who isn’t on AIP diet, you can make a good hot sauce to use in this Soup by mixing 2 TB tamari, 1 tsp of crushed red pepper flakes, 1/2 tsp sesame oil and 1 minced garlic clove. My son loves this sauce.
12 cups filtered water
1/2 pound daikon or Korean Radishes, peeled
1 onion, peeled and quartered
1 green onion
4 cloves garlic, peeled
1/4 cup dried anchovies
3 by 6 inch piece of kelp/kombu
2 TB coconut aminos
3 tsp salt
16 ounces sweet potato noodles
8 ounces of beef, sirloin or New York strip, sliced thinly
3 tsp coconut aminos
2 cloves garlic, minced
1 TB avocado oil and 2 tsp avocado oil, divided
1 zucchini, julienned
2 carrots, julienned
2 green onion, sliced
1/2 cup Thai basil, rolled like a cigar and sliced thinly- optional
Marinate your steak with coconut aminos, garlic and 2 tsp avocado oil. Set aside.
Start your broth. Add water, Radishes, onion, green onion and garlic to a soup pot. Bring it to boil. Reduce to medium and boil 15 minutes. Add the remaining broth ingredients and boil another 10 minuets. Remove room heat and let it stand for 20 minutes at least. Strain and heat. Taste and adjust seasoning if needed.
While broth is cooking prep zucchini by sprinkling it with salt and set aside for 5-10 minutes. Then heat water in a pot to cook the noodles. Once the water is boiling add the noodles and then turn off the heat. Let them sit in the water for 10 minutes and drain. Rinse noodles with filtered water so that they are cooled and set aside. Next warm 1 TB avocado oil in a frying pan over medium and add the carrots. Sautée a couple minutes and then put them on a serving plate with room for all the topping. Then drain liquid off zucchini and pat dry. Add them to the same frying pan and sautée a couple minutes and add to the serving plate. Then put the beef in the pan and sautée it until done for 2-3 minutes. Then add them to the plate. Place your green onions and basil, if using, to your serving plate.
To serve, you want your broth to be nice and hot. Place noodles in a mound on the bowl, ladle your broth on top and add your toppings.