Asian Vegetable & Noodle Soup

The cold weather is on the way to North Alabama this weekend. However, today started out drizzly and cool. By this afternoon, the sky had cleared and it was one of those gorgeous, non-hazy, no humidity Fall days. Perfect for a nice soup chock full of vegetables! It's important to cook the noodles separately, toss them with sesame oil and put into individual bowls. THEN ladle the hot soup over the noodles. Delicious.

1 T. oil

8 green onions, trimmed, thinly sliced

1 T. minced garlic

2 t. grated fresh ginger

1/8 t. Chinese 5 spice powder

1/4 - 1/2 t. red pepper flakes (depending on your heat tolerance)

3 carrots, diced

1/4 cup low sodium soy sauce

6 cups chicken broth

1/2 cup broccoli florets

3 cup shredded Napa cabbage

1/2 t. salt

1 small head bok choy, stalks halved and finely shredded

2 T. lemon juice

1/2 pound vermicelli noodles cooked according to package directions, drained and then tossed with

2 t. Asian sesame oil

In a large Dutch oven (5 quart), heat oil over medium low heat. Add green onions, garlic, ginger, 5 spice powder and red pepper flakes. Stirring constantly for about 1 minute, until you can smell the fragrance of the onion and seasonings.  

Add carrots, stirring frequently, and let them cook for about 2 - 3 minutes.

Next add the soy sauce and broth. Bring to a gentle simmer and then add the cabbage and salt. Let the soup cook for about 5 minutes and then add the bok choy. After the soup has simmered for about 5 more minutes, remove from heat and stir in lemon juice.

If you're feeding a crowd, cook the noodles, drain, toss with the sesame oil and add them to the pot for each diner to help themselves "family style."

Adapted from cooking.com