Pho-style Shiitake and Kale Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 Servings
Ingredients
  • 4 tablespoons coconut or olive oil
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 small serrano pepper, finely chopped
  • 4 cloves minced garlic
  • 1 teaspoon ground ginger (or fresh minced)
  • 1 cinnamon stick
  • 2 whole star anise pods
  • 1 tablespoon coconut sugar
  • 2 tablespoons fish sauce
  • 4 cups water
  • 4 cups beef bone broth
  • ¼ cup fresh lime juice
  • 4 cups fresh kale, torn into bite-size pieces
  • ¼ cup rough chopped fresh basil
  • optional: ½ pound beef soup bones
For garnish:
  • 1 lime, cut into six segments
  • ½ cup cilantro, torn into small bunches
  • Hoisin sauce, to taste
  • Sriracha, to taste
Instructions
  1. In a large dutch oven, saute onions, pepper, and garlic in olive oil until it begins to "sweat." Add ginger, cinnamon stick, anise, coconut sugar, and fish sauce and saute 3 more minutes. Next add water, broth and bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes. Stir in kale and basil, and simmer 3-5 minutes or until kale softens.
To serve: Accompany with small dishes of lime, cilantro, Hoisin and Sriracha sauce for diners to add to taste.
Optional: Before beginning and for even more nutritional punch and depth of flavor, before beginning, season roast soup bones for 30 minutes. Simmer 6 cups of water with grass-fed beef bones (often sold as "soup bones," these will release marrow into the broth) for 60-90 minutes, or until reduced by ⅓. Use this broth instead of the 4 cups of water.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/pho-style-shiitake-and-kale-soup-mccormick-gourmet-challenge/