Asian Vegetable Soup with Noodles

Ingredients

• 0.8 pound bok choy shredded halved lengthwise
• 4 slices carrots 
• 3.5 cups chicken broth low-sodium homemade canned
• 1 tablespoon cooking oil 
• 2 teaspoons ginger fresh chopped
• 4 cloves garlic minced
• 2 tablespoons juice of lemon 
• 1  lemon zest grated
• 3 cups napa cabbage shredded chinese
• 0.3 teaspoon red-pepper flakes dried
• 0.3 pound vermicelli 
• 0.8 teaspoon salt 
• 6  scallions including tops green chopped
• 1.5 teaspoons asian sesame oil 
• 0.3 cup soya sauce 
• 3.5 cups water 

Equipment

• bowl
• sauce pan
• ladle
• oven
• pot

Directions

1. In a large saucepan, heat the cooking oil over moderately low heat.
2. Add the scallions, garlic, and ginger and cook, stirring occasionally, until fragrant, about 1 minute.
3. Add the soy sauce, red-pepper flakes, water, and broth and bring to a boil.
4. Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer.
5. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
6. Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes.
7. 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.
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