Asian Vegetable Soup With Noodles Recipes

ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• 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.
• 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.
• 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.
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ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
• Add soy sauce, red pepper flades, water, and broth and bring to a boil.
• Add carrots and simmer for 5 minute.
• Stir in cabbage and salt and simmer for 5 minute.
• Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
• Stir in lemon zest.
• Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
• Return noodles to the pot and toss with the sesame oil.
• Put some noodle in each of 4 bowls and ladle soup over the noodles.

ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• Cook the egg noodles according to package. Rinse the asparagus, remove the tough stem (the end 2-3 cm, approximately 3/4-1 inch) and cut into 3-4 cm (approximately 1-1 1/2 inches) long pieces. Rinse the eggplant, remove the stems and halve, season with salt. Rinse the zucchini, quarter and slice. Rinse the leeks, remove the dark green park, and cut the rest into rings. Peel and slice the carrot. Rinse, peel and cut the celery into bite-size pieces. Rinse the spinach and cut off the tough stalks, then drain.
• Heat the oil in the wok and fry the vegetables: first the celery, carrot and eggplant, then add the leeks, asparagus and zucchini. Stir altogether with the wine and broth, add lime leaves and bring to a boil. Season the soup to taste with cilantro, soy sauce, oyster sauce and fish sauce. Add the noodles and spinach to the soup, reheat and distribute the soup in bowls. Serve garnished with chives and cilantro.