Ingredients
1tbspcooking oil
6scallions,including green tops
4garlic cloves
2tspfresh ginger,chopped
¼cupsoy sauce
¼tspdried red pepper flakes
3½cupwater
3½cuplow sodium chicken broth
4carrots
¾lbnapa cabbage,(Chinese cabbage), (about ½ head)
¾tspsalt
1small bok choy head,(about ¾ lb)
1lemon,grated zest
2tbsplemon juice
¼lbVermicelli
1½tspAsian sesame oil
Preparation
In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, for about 1 minute, stirring occasionally, until fragrant.
Add the soy sauce, red-pepper flakes, water and broth and bring to a boil. Add the carrots to the broth and simmer for 5 minutes
Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer for about 5 minutes, until the bok choy starts to soften. Stir in the lemon juice.
In a large pot of boiling salted water, cook the vermicelli for about 9 minutes, until just done. 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. Serve, and enjoy!
