Veggie Pho Noodle Soup
This recipe is a staple in my backpack and at home on weeknights. It's that good!
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NUTRITION (per serving)
INGREDIENTS
VEGETABLES
- 4 cup (284 g) broccoli, fresh florets, roughly 1 head of broccoli
- 2 cup (140 g) cabbage, fresh shredded, coleslaw mix works just fine
- 1 ½ cup (105 g) mushrooms, fresh white, sliced, approximately 8 oz container
- 1 small (70 g) onion, fresh yellow, thinly sliced
- 1 cup (57 g) carrots, fresh shredded, pre-shredded carrots in a bag work just fine
- ¾ cup (75 g) green onions, fresh, chopped, tops only
NOODLES
- 4 oz (112 g) rice noodles, thin
BROTH
- 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) corriander, 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
- 32 oz (960 mL) water
OPTIONAL
- 4 tsp (16 g) bouillon powder, sodium-free (substitution), reduced-sodium, heart-healthy option
- 7 oz (198 g) tofu, extra firm, See instructions in the meal prep tips below.
- 2 packet (10 mL) soy sauce, gluten-free (substitution), gluten-free option, 1 packet = 1 tsp
- 2 packet (10 mL) soy sauce, low-sodium (substitution), reduced-sodium, heart-healthy option, 1 packet = 1 tsp
INSTRUCTIONS (per serving)
HOME
- Bring a stockpot of water to a boil.
- Add the broccoli, cabbage, and carrots to the stockpot.
- Blanch the vegetable mix for 3-4 minutes after returning to a boil.
- Drain the vegetable mixture and rinse with cold water to stop the cooking process.
- Spread the mixture onto two dehydrator trays.
- Spread the sliced yellow onion, green onions, and mushrooms onto separate dehydrator trays.
- Dehydrate vegetables at 125℉ (52℃) for 4-8 hours or until completely dry. The time required to dry the vegetables will vary based on the humidity in your home.
- Divide the dried vegetables into two servings and store them in two bags or containers to be used in the backcountry.
- Divide the noodles into two servings. Add one serving of noodles to each serving of vegetables.
- Divide the dry broth ingredients into two servings. Add one serving of broth to each serving of vegetables.
- Pack the soy sauce, hoisin sauce, and sriracha (optional) separately.
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 (optional) to the pot.
- Stir to mix well and cover the pot with a lid.
- 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!
NOTES
MEAL PREP TIPS
- Dehydrated or freeze-dried tofu is a great way to add protein and calories to this meal.
- To prepare the recipe using already dehydrated ingredients, reduce the fresh measurements by half.
- To prepare the recipe using freeze-dried ingredients, use equivalent amounts of freeze-dried ingredients.
INSTRUCTIONS FOR DEHYDRATING TOFU & GREEN ONIONS
- Here are detailed guides on how to dehydrate tofu and green onions for backpacking meals.
NUTRITION
- Be aware that this recipe prepares two large, low-calorie servings of soup.
- Total sugar (per serving): 13 g, including 3 g of added sugar from the hoisin sauce
- For a heart-healthy recipe, use sodium-free bouillon and low-sodium soy sauce.
- This reduces sodium by 1048 mg.
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