Asian Vegetable Soup With Noodles |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Noodle soup full of veggies; feel free to substitute your favorites. Ingredients:
1 tablespoon vegetable oil |
6 scallions, chopped |
4 garlic cloves, minced |
2 teaspoons ginger, minced |
1/4 cup soy sauce |
1/4 teaspoon red pepper flakes |
3 1/2 cups water |
3 1/2 cups chicken broth |
4 carrots, sliced diagonally |
3/4 lb napa cabbage, shredded |
3/4 teaspoon salt |
3/4 lb bok choy, stalks halved lengthwise and cut crosswise into 1/2 in pieces |
1 lemon, zest of |
2 tablespoons lemon juice |
1/4 lb vermicelli |
1 1/2 teaspoons sesame oil |
Directions:
1. In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
2. Add soy sauce, red pepper flades, water, and broth and bring to a boil.
3. Add carrots and simmer for 5 minute.
4. Stir in cabbage and salt and simmer for 5 minute.
5. Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
6. Stir in lemon zest.
7. Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
8. Return noodles to the pot and toss with the sesame oil.
9. Put some noodle in each of 4 bowls and ladle soup over the noodles.
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