Ingredients
1 tbsp. Cooking oil
6 scallions including green tops
4 cloves garlic
2 tsp. chopped fresh ginger
1/4 c. soy sauce
1/4 tsp. dried red-pepper flakes
3 1/2 c. water
3 1/2 c. canned low-sodium chicken broth or homemade stock
4 carrots
3/4 lb. napa (Chinese) cabbage (about 1/2 head)
3/4 tsp. salt
1 small head bok choy (about 3/4 pound)
Grated zest of 1 lemon
2 tbsp. lemon juice
1/4 lb. Vermicelli
1 1/2 tsp. Asian sesame oil
Preparation
Step 1In 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.Step 2Add 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.Step 3Meanwhile, 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.Step 4Wine 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.
