Ginger Garlic Beef Soup is an uplifting bowl of nourishment that brings together bold flavour and digestive-supportive ingredients. From the garlic and ginger base to the broth, beef, mushrooms, and greens, each component plays a role in supporting your gut health while delighting your taste buds. This recipe makes for a comforting, satisfying meal that nourishes both body and soul.
Why You’ll Love This Ginger Garlic Beef Soup Recipe
You’ll love this Gut Healthy Garlic Beef Soup because it offers deep, rich savoury flavours combined with real nutritional value. The garlic and ginger give it a warming, aromatic lift. The mushrooms and greens provide texture and colour. The thinly sliced beef gives protein and richness. And it all comes together in a broth that soothes and supports digestion. Whether you need a feel-good dinner or a meal to retire to after a long day, this soup delivers on taste and wholesome benefits.
Ingredients
- 2tbsp cooking oil of choice
- 3tbsp fresh ginger, minced (about 3 inches fresh ginger)
- 1 garlic bulb, minced (about 3 heaping tablespoons) or to taste
- 3 scallions, diced (green and white part)
- 3 tbsp of toasted sesame oil, used at different stages, plus extra if desired
- 3tbsp coconut amino (can substitute with soy sauce), divided, plus more to taste
- 10oz mushrooms (use a variety: shiitake, crimini, portobello, oyster mushrooms)
- 2 large parsnips (optional)
- ½tsp sea salt, plus more to taste
- ½tsp garlic powder (optional)
- ¼tsp pepper, plus more to taste
- ½tsp red crushed pepper flakes (optional)
- 32oz broth of choice (plus more as needed)
- 1 bunch dandelion leaves (optional)
Optional add-ins: - 1.5lb beef of choice, very thinly sliced or shredded (ribeye, skirt steak, top sirloin are great)
- Soft-boiled egg
- Toasted garlic
- Sesame seeds
- Additional scallion
- Tofu or cooked chicken
Step-by-Step: How to Make Ginger Garlic Beef Soup
- If you’re adding the beef: Season the steak generously with salt and pepper. Let it come to room temperature. Heat 1 tbsp of your chosen cooking oil in a large stockpot or Dutch oven over medium heat. Pan-sear the steak on both sides for 3-4minutes per side (depending on cut and thickness). Remove it from the heat and set aside. Also remove any brown bits from the pot.
- In the same pot: Add the remaining 1tbsp cooking oil. Sauté the chopped ginger and garlic for about 1minute until fragrant.
- Add the parsnips (if using) and 1tbsp sesame oil. Sauté about 5minutes. Then add the mushrooms and sauté for another 5minutes until they begin to soften.
- Add the spices: sea salt, pepper, garlic powder (if using), red crushed pepper flakes (if using). Add 1tbsp coconut amino and the remaining sesame oil. Mix well.
- Add the sliced beef (or other protein), and the diced scallions (green+white parts). Pour in the 32oz broth of choice. Bring to a boil, then reduce the heat and simmer for about 15-20minutes.
- Once the soup has simmered, mix in 2 tbsp coconut aminos and 1 tbsp of sesame oil. Taste the broth. Adjust seasonings: more coconut amino, salt, pepper or red crushed pepper as desired.
- Finish by adding the dandelion leaves (if using). Submerge them into the liquid so they wilt. Turn off the heat. Taste once more and adjust flavour; you might add an additional 1tbsp coconut amino and 1tbsp sesame oil if you’d like more depth.
- Serve by pouring into bowls. Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, toasted garlic, soft-boiled egg or tofu/cooked chicken as per your preference. ENJOY!
Helpful Tips
- Use very thinly sliced beef so it cooks quickly during the simmering step. This helps keep it tender.
- If you can’t find dandelion leaves, substitute with spinach, kale or bokchoy for a similar leafy green effect.
- Adjust salt and coconut amino gradually — these add umami and flavour, so you don’t want to over-salt early on.
- For deeper flavour, you could use a bone broth or add a splash of beef stock concentrate. Bone broth supports gut health via collagen and amino acids.
- If you’re sensitive to garlic or onions (for example due to FODMAPs), you can reduce the amount of garlic bulb or use garlic-infused oil instead.
- Serve the soup hot and fresh. If reheating, do so gently — the flavour and texture are best when just made.
Substitutions And Variations
- Protein swap: Instead of beef, use shredded chicken, tofu, or even thinly sliced pork.
- Vegetable change-up: Replace parsnips with carrots, sweet potato or lotus root. Replace dandelion leaves with spinach, Swiss chard or bokchoy.
- Broth variation: Use vegetable broth for a lighter version, or bone broth for extra gutsupport.
- Flavor twists: Add a splash of lime juice or rice vinegar at the end for brightness. Add fresh herbs (cilantro, Thai basil) for fresh lift.
- Spice level: Increase the red pepper flakes or add fresh chili slices if you like heat.
- Vegan/vegetarian version: Omit the beef, use vegetable broth, add firm tofu or tempeh for protein. Also use mushrooms generously for texture.
Storage Instructions
- Let the soup cool to near room temperature, then transfer to an airtight container.
- Refrigerate: Good for up to 3–4days.
- Freeze: You can freeze portions in freezer-safe containers or bags for up to 2-3months. When reheating, thaw overnight, then warm gently on the stove, adding a splash of broth if too thick or concentrated.
- For best texture: If using leafy greens like dandelion, you may prefer to add them fresh when reheating rather than leaving them in the stored soup to preserve the texture.
Nutritional Information
(Per serving: approx4 servings)
- Calories: ~393kcal
- Carbohydrates: ~31.9g
- Protein: ~23.5g
- Fat: ~15.1g (Saturated ~3g)
- Cholesterol: ~34mg
- Sodium: ~660mg
- Potassium: ~1142mg
- Fiber: ~5.4g
- Sugar: ~13.3g
- Calcium: ~58mg
- Iron: ~13mg
Serving Suggestions
- Serve this Gut Healthy Garlic Beef Soup in comfortable bowls, ideally pre-warmed.
- Pair with a simple green salad or steamed vegetables for a complete meal.
- Top with: a soft-boiled egg (for extra protein and richness), sesame seeds, extra chopped scallion, or a drizzle of toasted sesame oil.
- For a side, you could offer crusty bread (if you eat gluten) or a side of steamed rice/quinoa to soak up the broth.
- Serve with a light herbal tea or sparkling water with lemon to complement the rich flavours.
Frequently Asked Questions About Ginger Garlic Beef Soup
Can I make this soup ahead of time?
Yes, you absolutely can make the soup ahead of time. You can prepare all the components, simmer, then cool and refrigerate. When you’re ready to serve, gently reheat and add any fresh toppings (such as leafy greens or eggs) at the last moment to maintain their texture.
Is this recipe really “gut healthy”?
Yes — the recipe includes several ingredients known to support gut health. Garlic has prebiotic properties and supports a diverse gut microbiome. The broth (especially if bone-based) provides gelatin, amino acids and nutrients that may benefit the digestive lining. Mushrooms, parsnips and dandelion leaves also add fibre and prebiotic elements that feed good gut bacteria.
What if I’m a vegetarian or vegan — can I still enjoy this soup?
Absolutely. Simply omit the beef, use vegetable broth, and replace the protein with tofu, tempeh or legumes. You can keep the garlic, ginger, mushrooms and greens to maintain flavour and guthealth benefits.
How can I reduce sodium or make it lighter?
You can use lowsodium broth, reduce or omit added salt, and use coconut aminos instead of soy sauce to control sodium levels. You can also increase the amount of vegetables and reduce the amount of beef if you want a lighter version
Final Thoughts
Thank you for making this Gut Healthy Garlic Beef Soup — it’s been a joy to share this nourishing recipe with you. I hope you enjoy the rich, comforting flavours and the feeling of giving your body something wholesome and supportive. Whether you’re winding down after a long day or simply craving a warm, satisfying meal, this soup is here for you. Here’s to your cooking experience being easy, your dish being flavour-packed, and your heart being warmed by each spoonful. Happy cooking, and thank you for being part of the food-loving community!
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Ginger Garlic Beef Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Ginger Garlic Beef Soup is a nourishing, flavor-packed bowl made with fresh ginger, rich garlic, mushrooms, scallions, and tender beef or tofu. This wholesome soup supports gut health and delivers warmth and comfort in every spoonful. Perfect for a hearty, healthy meal any day of the week!
Ingredients
2tbsp cooking oil of choice
3tbsp fresh ginger, minced (about 3 inches fresh ginger)
1 garlic bulb, minced (about 3 heaping tablespoons) or to taste
3 scallions, diced (green and white part)
3 tbsp of toasted sesame oil, used at different stages, plus extra if desired
3tbsp coconut amino (can substitute with soy sauce), divided, plus more to taste
10oz mushrooms (use a variety: shiitake, crimini, portobello, oyster mushrooms)
2 large parsnips (optional)
½tsp sea salt, plus more to taste
½tsp garlic powder (optional)
¼tsp pepper, plus more to taste
½tsp red crushed pepper flakes (optional)
32oz broth of choice (plus more as needed)
1 bunch dandelion leaves (optional)
Optional add-ins:
1.5lb beef of choice, very thinly sliced or shredded (ribeye, skirt steak, top sirloin are great)
Soft-boiled egg
Toasted garlic
Sesame seeds
Additional scallion
Tofu or cooked chicken
Instructions
- If you’re adding the beef: Season the steak generously with salt and pepper. Let it come to room temperature. Heat 1 tbsp of your chosen cooking oil in a large stockpot or Dutch oven over medium heat. Pan-sear the steak on both sides for 3-4minutes per side (depending on cut and thickness). Remove it from the heat and set aside. Also remove any brown bits from the pot.
- In the same pot: Add the remaining 1tbsp cooking oil. Sauté the chopped ginger and garlic for about 1minute until fragrant.
- Add the parsnips (if using) and 1tbsp sesame oil. Sauté about 5minutes. Then add the mushrooms and sauté for another 5minutes until they begin to soften.
- Add the spices: sea salt, pepper, garlic powder (if using), red crushed pepper flakes (if using). Add 1tbsp coconut amino and the remaining sesame oil. Mix well.
- Add the sliced beef (or other protein), and the diced scallions (green+white parts). Pour in the 32oz broth of choice. Bring to a boil, then reduce the heat and simmer for about 15-20minutes.
- Once the soup has simmered, mix in 2 tbsp coconut aminos and 1 tbsp of sesame oil. Taste the broth. Adjust seasonings: more coconut amino, salt, pepper or red crushed pepper as desired.
- Finish by adding the dandelion leaves (if using). Submerge them into the liquid so they wilt. Turn off the heat. Taste once more and adjust flavour; you might add an additional 1tbsp coconut amino and 1tbsp sesame oil if you’d like more depth.
- Serve by pouring into bowls. Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, toasted garlic, soft-boiled egg or tofu/cooked chicken as per your preference. ENJOY!
Notes
You can easily adapt this soup to your dietary needs. Swap beef for tofu or chicken, use bone broth for added gut benefits, and adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 393 kcal
- Carbohydrates: 31.9 g
- Protein: 23.5 g