Name: Detox Pho with Beef, Mushrooms, and Kale
Cook time: 40 minutes
Total time: 1 hour
Yield: Serves 4
Ingredients: 12 ounces beef eye of round steak; Two 2-inch pieces of ginger, unpeeled and thinly sliced; 4 garlic cloves, smashed; 2 star anise pods; 1 cinnamon stick; 5 whole cloves; 8 cups Beef Bone Broth or store-bought low-sodium beef broth; 1 teaspoon Asian fish sauce; Kosher salt, to taste; 4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks); 8 ounces kale, stemmed and roughly chopped (about 4 cups); 4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large; 1 cup mung bean sprouts; 1/2 cup fresh herbs such as basil, mint, and/or cilantro; 1 small red or green chile, thinly sliced; 1 scallion, thinly sliced; 1/2 small red onion, thinly sliced and rinsed in cold water; 1 small carrot, julienned; 1 lime, cut into wedges

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Detox Pho with Beef, Mushrooms, and KalePhoto by David Cicconi, food styling by Rhoda Boone

Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you'll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.

Do ahead:

Broth can be seasoned with fish sauce and salt (just before adding the kale and mushrooms) and refrigerated for up to 3 days. Seasoned broth can be frozen for up to 6 months.

Recipe notes

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Recipe notes

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