Asian Vegetable Soup With Noodles


For the Soup: 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 4 carrots, cut diagonally into 1/4-inch slices 3/4 pound napa cabbage, shredded (about 3 cups) 3/4 teaspoon salt 1 small head bok choy (about 3/4 pound), stalks halved lengthwise, shredded Grated zest of 1 lemon 2 tablespoons lemon juice For the Noodles: 1/2 pound vermicelli 1 1/2 teaspoons Asian sesame oil


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