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