Ginger Garlic Beef Soup filled with a variety of mushrooms, hearty parsnips, all simmered in a rich broth, ready in 30 minutes or less. This soup isn’t just delicious—it’s a nourishing treat for your gut, packed with ingredients that support digestion and overall wellness!
This is one of my favorite soups to have when I need something to calm my stomach, but equally fill me up. It’s actually a slight variation on my favorite Ginger Garlic Bok Choy Soup, but instead of noodles and bok choy I add dandelion leaves and Beef. This soup is incredibly nourishing and I love how easy and quick it is to make.
Ingredients Needed To Make This Ginger Beef Soup
- Ginger + Garlic: This is the base for the soup: lots of ginger and garlic. You’ll need about 3″ (inches) of ginger and 1 bulb of garlic.
- Mushrooms: I like to use a variety of mushrooms. Cremini, Oyster, Maitake, and Button Mushrooms.
- Parsnips: This is totally optional. I love sneaking as many veggies into my soup as possible. The parsnips make the soup even more hearty and the flavor compliments the soup. Feel free to add or omit as desired.
- Beef or protein of choice: Adding protein is optional. If you decide to add protein, feel free to use whichever protein you prefer. Beef is my preference and skirt steak, ribeye, chunk, top sirloin are all good options. Just be sure to salt them well to tenderize and let it come to room temperature before cooking, and slice thinly. Chicken works as well and tofu is a great for a vegan option.
- Sesame Oil + Coconut Aminos: These two additions to the ginger beef soup give the broth a rich umami flavor. I like to add a bit of sesame oil when sautéing the vegetables and add both later before adding the broth. Feel free to use soy sauce instead of coconut aminos if you prefer.
- Spices: ½ tsp garlic powder, ¼ tsp red crushed pepper, salt, and pepper
- Green Onions: You’ll need a few green onion stalks. Some will be chopped and cooked with the soup and you will need some to sprinkle onto the finished soup for garnish.
- Broth of choice: My go-to is my homemade bone broth. Use any broth you like; vegetable broth is great for a vegan option.
- Dandelion Leaves: These are sometimes hard to find, but I often find them in the Hispanic or Asian grocery store, or traditional grocery stores like Sprouts or Whole Foods in the produce sections (usually near the herbs)
Ways To Customize This Ginger Beef Soup!
- VEGAN OPTION: Omit the beef and use vegetable broth instead of beef broth. The soup is just as good! You can also add tofu for a protein source.
- DANDELION SUBSTITUTE: If you cannot find dandelion, you can always add another leafy green. Spinach or kale work well in this soup. You can also try bok choy.
- ADD NOODLES: If you would like to add noodles, rice noodles are a great addition to the soup. I recommend skipping the parsnip if adding the noodles. Also, keep in mind the noodles will go in after the broth has simmered for a bit.
Health Benefits of This Ginger Beef Soup
- Ginger
- Soothes digestion and reduces bloating.
- Helps with nausea and supports gut motility.
- Garlic
- Acts as a natural prebiotic, feeding good gut bacteria.
- Fights harmful bacteria and boosts the immune system.
- Mushrooms
- Rich in fiber and prebiotics, supporting a healthy gut microbiome.
- Contains antioxidants that reduce inflammation in the digestive system.
- Parsnip
- High in fiber, promoting regular digestion and feeding gut bacteria.
- Contains inulin, a prebiotic that supports gut health.
- Beef
- Provides protein and amino acids for gut lining repair.
- Rich in zinc, which supports immune and gut health.
- Dandelion Leaves
- Acts as a prebiotic, feeding beneficial gut bacteria.
- Stimulates digestion and aids in natural detoxification.
These ingredients work together to make a soup that’s not only delicious but also great for supporting gut health!
Gut Healthy Garlic Beef Soup
Ginger Garlic Beef Soup filled with a variety of mushrooms, hearty parsnips, all simmered in a rich broth, ready in 30 minutes or less. This soup isn’t just delicious—it’s a nourishing treat for your gut, packed with ingredients that support digestion and overall wellness!
Print
Pin
Rate
Servings: 4
Calories: 393kcal
Ingredients
- 2 tbsp Cooking Oil of choice
- 3 tbsp 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 Toasted Sesame Oil, divided plus more to taste
- 3 tbsp Coconut Amino, divided (can sub with soy sauce) plus more to taste
- 10 oz Mushrooms (use variety: shitake, crimini, portobello, oyster mushrooms)
- 2 Large Parsnips, optional
- 1/2 tsp Sea Salt, plus more to taste
- 1/2 tsp Garlic Powder, optional
- 1/4 tsp Pepper, plus more to taste
- 1/2 tsp Red Crushed Pepper Flakes, optional
- 32 ounces Broth of choice, plus more as needed
- 1 Bunch Dandelion Leaves optional
Optional Add-ins
- 1.5 lb Beef of choice, very thinly sliced or shredded ribeye, skirt steak, top sirloin are great options
- Soft-boiled egg
- Toasted Garlic
- Sesame Seeds
- Scallion
- Tofu or Cooked Chicken
Instructions
- If adding protein like steak: Season the steak generously with salt and pepper, and let it come to room temperature. In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Pan sear the steak on both sides for 3-4 minutes per side, depending on the cut and thickness of the steak. Remove it from the heat and set aside. Remove any brown bits from the pot.
TO MAKE THE SOUP
- Add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.
- Add the parsnips and 1 tablespoon of sesame oil. Saute for 5 minutes. Then add mushrooms and saute for another 5 minutes.
- Add the spices, coconut aminos, and remaining sesame oil. Mix well.
- Then, add the sliced beef and green onions to the pot and cover with broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
- Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.
- Finish by adding the dandelion greens to the soup and submerge into the liquid for the leaves to wilt. Turn off the heat. Taste the soup and adjust the flavor, add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired. ENJOY!
- Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and toasted garlic.
Video
Nutrition
Serving: 4g | Calories: 393kcal | Carbohydrates: 31.9g | Protein: 23.5g | Fat: 15.1g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 660mg | Potassium: 1142mg | Fiber: 5.4g | Sugar: 13.3g | Calcium: 58mg | Iron: 13mg
Don’t forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
