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Asian Vegetable Soup with Noodles
Source: Quick from Scratch - Vegetable Main Dishes
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Rating: Star Rating   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4
The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains.
RECIPE INGREDIENTS
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
Asian Vegetable Soup with Noodles Recipe at Cooking.com
DIRECTIONS
FOR THE SOUP:
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.
FOR THE NOODLES:
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.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 263
Sodium: 1582mg
Fiber: 9g
Carbohydrates, Total: 40g
Protein: 13g
% Cal. from Fat: 21%
Fat. Total: 6g
Spotlight Recipe Review See all 3 reviews »

Rating: Star Rating
by: Kathy Reviewed: 02/12/2010
Fabulous! See all of Kathy's reviews »
My family loved this recipe, even my husband, who is a meat eater. I made one substitution to accommodate my vegan daughter-in-law. I used vegetable broth instead of chicken. Can't wait to try the other noodle soups!
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