Asian Vegetable Soup with Noodles
By Coppermouse
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Ingredients
- For the Soup:
- 1 tablespoon cooking oil
- 6 scallions including green tops, chopped
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh ginger
- 1/4 cup soy sauce
- 1/4 teaspoon dried red pepper flakes
- 3 1/2 cups water
- 3 1/2 cups canned low-sodium vegetable broth
- 4 carrots, cut diagonally into 1/4-inch slices
- 3/4 pound napa cabbage, shredded (about 3 cups)
- 3/4 teaspoon salt
- 1 small head bok choy (about 3/4 pound), stalks halved lengthwise, shredded
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- For the Noodles:
- 1/2 pound vermicelli
- 1 1/2 teaspoons Asian sesame oil
Details
Preparation
Step 1
In a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.
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