Asian Vegetable Soup with Noodles

By Coppermouse

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

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.