Mushroom & Broccoli Vietnamese Noodle Soup

Light and easy to carry, but with gourmet flavors.

Photo: Carmel Zucker

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Kelly Liken, Chef at Kelly Liken; Vail, CO

“This is great for backpacking because it’s light and easy to carry, but it still has gourmet flavors.” Serves 2


8 oz. rice noodles, broken up
1 cup dried mushrooms, such as shiitake
1 tsp onion flakes
1 tsp powdered ginger
¼ tsp Chinese five spice
1 tsp red pepper flakes
½ tsp dried cilantro
½ tsp dried mint
1 Tbsp rice wine vinegar
½ tsp sesame oil
3 packets soy sauce
1 head fresh broccoli, chopped into florets
Sesame seeds

AT HOME Pack the noodles, dried mushrooms, and herbs and spices in a zip-top bag. Combine the rice wine vinegar and sesame oil in a small screw-top bottle.

IN CAMP Bring 4 cups of water to a boil. Add the noodles, mushrooms, and spices and simmer. Add broccoli to pot when noodles are almost done (3 to 5 minutes); simmer a few more minutes. Stir in vinegar and oil; top with sesame seeds and serve.