Veggie Pho Noodle Soup
Warm, aromatic broth, rice noodles, and a colorful mix of vegetables make this a comforting meal after a long day on the trail. It’s one of those backpacking recipes that’s good enough to make at home, too.
EQUIPMENT
- food dehydrator, optional
- mesh dehydrator tray liners, optional
- cookpot with lid, minimum 18 oz volume (540 mL)
- insulated pot cozy
INGREDIENTS
VEGETABLES
- 4 cup (284 g) broccoli, fresh florets
- 2 cup (140 g) cabbage, fresh shredded
- 1 ½ cup (105 g) mushrooms, fresh white, sliced
- 1 small (70 g) onion, fresh yellow, thinly sliced
- 1 cup (57 g) carrots, fresh shredded
- ¾ cup (75 g) green onions, fresh, chopped, tops only
NOODLES
- 4 oz (112 g) rice noodles, thin
BROTH & SAUCE
- 4 tsp (16 g) bouillon powder
- 1 tsp (1.8 g) ginger, ground
- ½ tsp (0.3 g) cilantro, dried
- ¼ tsp (0.4 g) coriander, ground
- ⅛ tsp (0.3 g) cloves, ground
- 2 packet (12 mL) soy sauce, 1 packet = 1 tsp
- 4 packet (36 g) hoisin sauce
- ¼ tsp (1.6 g) sriracha, or to taste (optional)
- 32 oz (960 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Bring a stockpot of water to a boil.
- Add the broccoli, cabbage, and carrots. Blanch for 3–4 minutes after the water returns to a boil.
- Drain and rinse with cold water to stop the cooking process.
- Spread the blanched vegetables evenly on dehydrator trays.
- Spread the yellow onion, green onions, and mushrooms on separate dehydrator trays.
- Dehydrate at 125°F (52°C) for 4–8 hours or until completely dry. Allow the vegetables to cool before packing.
- Divide the dried vegetables evenly between 2 bags or containers.
- Divide the rice noodles and dry broth ingredients evenly between the same 2 bags or containers.
- Pair each serving with 1 soy sauce packet, 2 hoisin sauce packets, and half of the sriracha (optional) to be added when the meal is prepared.
FIELD
- Bring 16 oz (480 mL) of water to a boil.
- Remove the pot from the stove and add the soup mixture, soy sauce, hoisin sauce, and sriracha (if using) to the pot.
- Stir to mix well and cover the pot with a lid.
- Place the covered pot in an insulated pot cozy to help retain heat while the meal rehydrates.
- Let the soup stand for 5 minutes to allow the vegetables and noodles to rehydrate.
- Stir occasionally to make sure the noodles are completely covered with hot water.
- Once fully rehydrated, stir to mix well, and enjoy!