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Asian Vegetable Soup with Noodles

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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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