Veggie Pho Noodle Soup

Step 1

Bring a stockpot of water to a boil.

Step 2

Add the broccoli, cabbage, and carrots to the stockpot.

Step 3

Blanch the vegetable mix for 3-4 minutes after returning to a boil.

Step 4

Drain the vegetable mixture and rinse with cold water to stop the cooking process.

Step 5

Spread the mixture onto two dehydrator trays.

Step 6

Spread the sliced yellow onion, green onions, and mushrooms onto separate dehydrator trays.

Step 7

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.

Step 8

Divide the dried vegetables into two servings and store them in two bags or containers to be used in the backcountry.

Step 9

Divide the noodles into two servings. Add one serving of noodles to each serving of vegetables.

Step 10

Divide the dry broth ingredients into two servings. Add one serving of broth to each serving of vegetables.

Step 11

Pack the soy sauce, hoisin sauce, and sriracha (optional) separately.

Step 12

Bring 16 oz (480 mL) of water to a boil.

Step 13

Remove the pot from the stove and add the soup mixture, soy sauce, hoisin sauce, and sriracha (optional) to the pot.

Step 14

Stir to mix well and cover the pot with a lid.

Step 15

Let the soup stand for 5 minutes to allow the vegetables and noodles to rehydrate.

Step 16

Stir occasionally to make sure the noodles are completely covered with hot water.

Step 17

Once fully rehydrated, stir to mix well, and enjoy!