Asian Vegetable Soup with Noodles

Asian Vegetable Soup with Noodles
Photo by © Melanie Acevedo

Ingredients

  • 3 ½ cups water
  • 2 teaspoons chopped fresh ginger
  • 4 cloves garlic, minced
  • 3 ½ cups canned low-sodium chicken broth or homemade stock
  • ¾ teaspoon salt
  • ¼ teaspoon dried red-pepper flakes
  • ¼ cup soy sauce
  • + 9 more ingredients
    • 6 scallions including green tops, chopped
    • Grated zest of 1 lemon
    • 1 ½ teaspoons Asian sesame oil
    • 4 carrots, cut diagonally into 1/4-inch slices
    • ¼ pound vermicelli
    • 1 tablespoon cooking oil
    • ¾ pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
    • 2 tablespoons lemon juice
    • 1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded

1. 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. Add the carrots to the broth and simmer for ...

View full recipe at My Recipes

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