Name: Asian Vegetable Soup with Noodles
Yield: 4
Ingredients: 1 tbsp. Cooking oil -; 6 scallions including green tops -; 4 cloves garlic -; 2 tsp. chopped fresh ginger -; 1/4 c. soy sauce -; 1/4 tsp. dried red-pepper flakes -; 3 1/2 c. water -; 3 1/2 c. canned low-sodium chicken broth or homemade stock -; 4 carrots -; 3/4 lb. napa (Chinese) cabbage (about 1/2 head) -; 3/4 tsp. salt -; 1 small head bok choy (about 3/4 pound) -; Grated zest of 1 lemon -; 2 tbsp. lemon juice -; 1/4 lb. Vermicelli -; 1 1/2 tsp. Asian sesame oil -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Asian Vegetable Soup with Noodles

1. 1 tbsp. Cooking oil -

2. 6 scallions including green tops -

3. 4 cloves garlic -

4. 2 tsp. chopped fresh ginger -

5. 1/4 c. soy sauce -

6. 1/4 tsp. dried red-pepper flakes -

7. 3 1/2 c. water -

8. 3 1/2 c. canned low-sodium chicken broth or homemade stock -

9. 4 carrots -

10. 3/4 lb. napa (Chinese) cabbage (about 1/2 head) -

11. 3/4 tsp. salt -

12. 1 small head bok choy (about 3/4 pound) -

13. Grated zest of 1 lemon -

14. 2 tbsp. lemon juice -

15. 1/4 lb. Vermicelli -

16. 1 1/2 tsp. Asian sesame oil -

How to cook deliciously - Asian Vegetable Soup with Noodles

1. Stage

In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil.

2. Stage

Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.

3. Stage

Meanwhile, 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.

4. Stage

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