Quick Kale and Mushroom Pho
Ingredients
The broth
-
1
tablespoon
extra virgin olive oil
-
8
cups
beef bone broth (or beef stock)
-
1
tablespoon
fish sauce
-
1
tablespoon
chili paste
-
1
bunch
Tuscan kale, roughly torn
-
kosher salt and pepper
The vegetables and spices
-
4
ounces
shiitake mushrooms, sliced
-
1
onion, quartered
-
4
cloves
garlic, smashed
-
1
(2-3 inch)
piece ginger, sliced in half
-
2
star anise
-
2
cinnamon sticks
-
5
whole
cloves
The noodles and protein
-
4-8
ounces
rice noodles
-
½
pound
sirloin steak or London broil, sliced thinly (no more than ¼ inch thick)
For serving
-
bean sprouts, mint, basil, chile peppers, green onions, carrots, and limes
Instructions
- Heat olive oil in a large soup pot over high heat and cook mushrooms until golden brown, then set aside.
- In the same pot, cook onion, garlic, and ginger for 3 minutes, then add spices and toast for 2-3 more minutes.
- Add bone broth, fish sauce, and chili paste, then simmer for 15-20 minutes before removing solids.
- Bring broth to a boil, add kale and mushrooms, then season and simmer for another 10 minutes.
- Cook rice noodles according to package directions.
- Divide noodles into bowls, top with thinly sliced steak, and ladle hot broth over to cook the meat.
- Garnish with desired toppings and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
1029
Total fat
40g
Total carbohydrates
80g
Total protein
60g
Sodium
1500mg
Cholesterol
100mg
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