Asian Vegetable Soup With Noodles

• 1 tablespoon vegetable oil
• 6 scallions, chopped
• 4 garlic cloves, minced
• 2 teaspoons ginger, minced
• 1/4 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 3 1/2 cups water
• 3 1/2 cups chicken broth
• 4 carrots, sliced diagonally
• 3/4 lb napa cabbage, shredded
• 3/4 teaspoon salt
• 3/4 lb bok choy, stalks halved lengthwise and cut crosswise into 1/2 in pieces
• 1 lemon, zest of
• 2 tablespoons lemon juice
• 1/4 lb vermicelli
• 1 1/2 teaspoons sesame oil

1. In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
2. Add soy sauce, red pepper flades, water, and broth and bring to a boil.
3. Add carrots and simmer for 5 minute.
4. Stir in cabbage and salt and simmer for 5 minute.
5. Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
6. Stir in lemon zest.
7. Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
8. Return noodles to the pot and toss with the sesame oil.
9. Put some noodle in each of 4 bowls and ladle soup over the noodles.

vegetable oil, scallions, garlic, ginger, soy sauce, red pepper, water, chicken broth, carrots, cabbage, salt, bok choy, lemon, lemon juice, vermicelli, sesame oil

Taken from www.food.com/recipe/asian-vegetable-soup-with-noodles-443096 (may not work)