Asian Vegetable Soup With Noodles Recipe

Name: Asian Vegetable Soup With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 chicken broth or homemade stock; 4 carrots, cut diagonally into 1/4-inch slices; 3/4 pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups); 3/4 teaspoon salt; 1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded; Grated zest of 1 lemon; 2 tablespoons lemon juice; 1/4 pound vermicelli; 1 1/2 teaspoons Asian sesame oil

Servings: persons

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 chicken broth or homemade stock
4 carrots, cut diagonally into 1/4-inch slices
3/4 pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
3/4 teaspoon salt
1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons Asian sesame oil

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 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
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
Wine Recommendation: German wines are huge sellers in Japan; their exciting juxtaposition of tangy acidity, vibrant aromatic fruitiness, and balancing sweetness is ideal for Asian cuisine. Look for a Mosel kabinett for a match made in heaven.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon cooking oil, 6 scallions including green tops, chopped, 4 cloves garlic, minced, 2 teaspoons chopped fresh ginger, and more.

Yes, Asian Vegetable Soup With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Soup With Noodles

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