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Quick Cleansing Kale and Mushroom Pho | halfbakedharvest.com @hbharvest
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4.43 from 26 votes

Quick Cleansing Kale and Mushroom Pho.

I found a way to make quick, easy, delicious, hearty and healthy homemade Pho in under an hour. You'll love this recipe!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Asian
Keyword: healthy soup, pho from scratch, quick pho
Servings: 4 servings
Calories: 332kcal
Author: halfbakedharvest


  • 1 tablespoon extra virgin olive oil
  • 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
  • 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
  • 4-8 ounces rice noodles
  • 1/2 pound sirloin steak or London broil, sliced thinly (no more than 1/4 inch thick)
  • bean sprouts, mint, basil, chile peppers, green onions, carrots, and limes, for serving


  • 1. Heat the olive oil in a large soup pot over high heat. When the oil shimmers, add the mushrooms and a pinch of salt. Cook until the mushrooms are golden brown, about 4-5 minutes. Remove the mushrooms and set aside. 
    2. To the same pot, add the onion, garlic, and ginger and cook 3 minutes. Stir in the star anise, cinnamon, and cloves. Toast, stirring occasionally until the spices are fragrant, about 2-3 more minutes. Add the bone broth, fish sauce, and chili paste. Simmer for 15-20 minutes. Remove the onion, garlic, and spices from the broth, and discard. 
    2. Bring the broth to a boil. Add the kale and stir in the mushrooms. Season to taste with salt and pepper. Simmer 10 minutes or until ready to serve 
    3. Meanwhile, bring a large pot of water to a boil and cook the rice noodles according to package directions. 
    4. Divide the noodles between bowls and top with thinly sliced steak. Ladle the hot broth over the steak, submerging the steak and noodles in the hot broth. Top as desired with sprouts, chilies, herbs, limes, onions, and carrots. Enjoy!


*To make vegetarian you can swap the beef broth for vegetable broth, the fish sauce for soy sauce, double the mushrooms, and omit the steak. To add protein, try pan-fried tofu.


Calories: 332kcal | Carbohydrates: 35g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 639mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2500IU | Vitamin C: 35.2mg | Calcium: 91mg | Iron: 2.2mg