Asian Vegetable Soup with Noodles |Chinese Food

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Pub date
2007-12-06

Asian Vegetable Soup with Noodles

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Asian Vegetable Soup with Noodles

1. 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, leaves shredded
3/4 teaspoon salt
1 small head bok choy, stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
1 lemon, zested
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons Asian sesame oil

Nutrition Info

Per Serving

Calories: 239 kcal
Carbohydrates: 35 g
Dietary Fiber: 6 g
Fat: 7 g
Protein: 9 g
Sugars: 6 g

2. Cooking Directions

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.
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.
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.

Yield: 4 servings

3. Still Hungry?

Notes:

Wine

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.

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