How To Make Asian Vegetable Soup with Noodles
This low-fat vegetable soup is packed with tender napa cabbage, bok choy, and thin vermicelli, that’s all simmered in a hearty broth for a healthy meal!
Serves:
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
Instructions
-
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.
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Put some noodles in each of four bowls and ladle the soup over the noodles. Serve, and enjoy!
Nutrition
- Calories:Â 254.50kcal
- Fat:Â 7.50g
- Saturated Fat:Â 1.05g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 3.56g
- Polyunsaturated Fat:Â 2.38g
- Carbohydrates:Â 38.29g
- Fiber:Â 5.22g
- Sugar:Â 6.74g
- Protein:Â 12.36g
- Sodium:Â 1490.34mg
- Calcium:Â 194.49mg
- Potassium:Â 931.55mg
- Iron:Â 2.53mg
- Vitamin A: 717.88µg
- Vitamin C:Â 69.28mg
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