- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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 or homemade stock
- 4 carrots, cut diagonally into 1/4-inch slices
- 3/4 pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
- 3/4 teaspoon salt
- 1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 pound vermicelli
- 1 1/2 teaspoons Asian sesame oil
