Asian Vegetable Soup With Noodles - cooking recipe

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

Preparation

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).
Add soy sauce, red pepper flades, water, and broth and bring to a boil.
Add carrots and simmer for 5 minute.
Stir in cabbage and salt and simmer for 5 minute.
Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
Stir in lemon zest.
Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
Return noodles to the pot and toss with the sesame oil.
Put some noodle in each of 4 bowls and ladle soup over the noodles.