Asian Vegetable Soup with Noodles

Asian Vegetable Soup with Noodles

If you don’t have napa/Chinese cabbage on hand, substitute in more pak choy.


  • 1 tbsp cooking oil
  • 6 green onions, including the greens, chopped
  • 4 cloves garlic, minced
  • 2 tsp chopped fresh ginger
  • ¼ cup soy sauce
  • ¼ tsp dried red pepper flakes
  • 3½ cups water
  • 3½ cups chicken broth
  • 4 carrots, cut diagonally into ¼-inch slices
  • ¾ lb napa (Chinese) cabbage (about ½ head), leaves shredded (approx. 3 cups)
  • ¾ tsp salt
  • 1 head pak choy, stalks halved lengthwise and cut crosswise into ½-inch pieces, leaves shredded
  • Grated zest of 1 lemon
  • 2 tbsp lemon juice
  • ¼ lb vermicelli
  • 1½ tsp sesame oil


  1. In a large saucepan, heat the cooking oil over moderately low heat. Add the green onions, garlic, and ginger and cook, stirring occasionally, until fragrant, about 1 min. Add the soy sauce, red pepper flakes, water, and broth and bring to a boil.
  2. Add the carrots to the broth and simmer for 5 min. Stir in the cabbage and salt and simmer for 5 min. Add the pak choy and lemon zest and simmer until the pak choy starts to soften, about 5 min. Stir in lemon juice.
  3. Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 min. Drain. Return the noodles to the pot and toss with sesame oil. Put some noodles in each bowl and ladle soup over the noodles.


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