Asian Vegetable Soup with Noodles Recipe

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Arlene Published: March 30, 2021 Modified: May 31, 2021

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!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1tbspcooking oil
  • 6scallions,including green tops
  • 4garlic cloves
  • 2tspfresh ginger,chopped
  • ¼cupsoy sauce
  • ¼tspdried red pepper flakes
  • cupwater
  • cuplow 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
  • tspAsian sesame oil


  1. 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.

  2. 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

  3. 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.

  4. In a large pot of boiling salted water, cook the vermicelli for about 9 minutes, until just done. Drain.

  5. Return the noodles to the pot and toss with the sesame oil.

  6. Put some noodles in each of four bowls and ladle the soup over the noodles. Serve, and enjoy!


  • Calories: 254.50kcal
  • Fat: 7.50g
  • Saturated Fat: 1.05g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.56g
  • Polyunsaturated Fat: 2.38g
  • Carbohydrates: 38.29g
  • Fiber: 5.22g
  • Sugar: 6.74g
  • Protein: 12.36g
  • Sodium: 1490.34mg
  • Calcium: 194.49mg
  • Potassium: 931.55mg
  • Iron: 2.53mg
  • Vitamin A: 717.88µg
  • Vitamin C: 69.28mg
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