Ingredients for Asian Vegetable Soup With Noodles
- 1 tablespoon vegetable oil
- 2 scallions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup soy sauce
- 1/2 teaspoon red pepper flakes
- 6 cups water
- 4 cups chicken broth
- 2 carrots, peeled and thinly sliced
- 1 cup sliced napa cabbage
- 1/2 teaspoon salt
- 4 cups chopped bok choy
- 1/2 lemon, zest of
- 1 tablespoon lemon juice
- 8 ounces vermicelli noodles
- 1 teaspoon sesame oil
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How to Make Asian Vegetable Soup With Noodles
- Heat vegetable oil in a large saucepan over medium-low heat. Add sliced scallions, minced garlic, and grated ginger. Cook, stirring frequently, until fragrant (about 1 minute).
- Pour in soy sauce and red pepper flakes. Stir to combine.
- Add water and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Add sliced carrots and simmer for 5 minutes.
- Stir in sliced Napa cabbage and salt. Simmer for another 5 minutes.
- Add chopped bok choy and lemon zest. Simmer until bok choy is tender-crisp, about 5 minutes.
- While the soup simmers, cook vermicelli noodles according to package directions in a separate pot of boiling salted water (usually about 9 minutes). Drain and toss with sesame oil.
- Divide cooked noodles among four bowls.
- Ladle the hot soup over the noodles. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
28g
Fat
6g
Carbs
13g
