Asian Vegetable Soup With Noodles Recipes

Steps:

• 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).
• Add soy sauce, red pepper flades, water, and broth and bring to a boil.
• Add carrots and simmer for 5 minute.
• Stir in cabbage and salt and simmer for 5 minute.
• Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
• Stir in lemon zest.
• Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
• Return noodles to the pot and toss with the sesame oil.
• Put some noodle in each of 4 bowls and ladle soup over the noodles.

Steps:

• Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
• Add onion, garlic, and gignger; simmer for 3 minutes.
• Stir in remaining stock and soy sauce.
• Cover pot and bring to a gentle boil.
• Add remaining ingredients.
• Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
• Timing - about 8 minutes.
• Top each serving with one of the garnishes.
• VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
• EGG THREADS:.
• In a small skillet, heat a little margarine.
• When it begins to bubble, add 1 egg beaten with a little cold water.
• Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
• When the egg is lightly cooked, turn it out onto a cutting board.
• Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).