Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) cooking oil

  2. 6 scallions including green tops , chopped

  3. 4 cloves garlic , minced

  4. 2 teaspoon(s) chopped fresh ginger

  5. 1/4 cup(s) soy sauce

  6. 1/4 teaspoon(s) dried red-pepper flakes

  7. 3 1/20 cup(s) water

  8. 3 1/20 cup(s) canned low-sodium chicken broth or homemade stock

  9. 4 carrots , cut diagonally into 1/4-inch slices

  10. 75 pound(s) napa (Chinese) cabbage (about 1/2 head) , leaves shredded (about 3 cups)

  11. 75 teaspoon(s) salt

  12. 1 small head bok choy (about 3/4 pound) , stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded

  13. Grated zest of 1 lemon

  14. 2 tablespoon(s) lemon juice

  15. 1/4 pound(s) vermicelli

  16. 1 1/20 teaspoon(s) Asian sesame oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. 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 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.

  3. Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. 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.

  4. Wine Recommendation: German wines are huge sellers in Japan; their exciting juxtaposition of tangy acidity, vibrant aromatic fruitiness, and balancing sweetness is ideal for Asian cuisine. Look for a Mosel kabinett for a match made in heaven.


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