The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Wine 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.

Quick from Scratch Vegetable Main Dishes

Ratings & Reviews

linseym's Review

October 16, 2012
I didn't bother to cook the noodles separately, just added them in toward the end, and it came out fine. Added some sausage for protein and flavor, too.

llsmitty's Review

January 07, 2012
One of my new favorites!

Patricia8176's Review

February 11, 2010
Light and delicious. Added less soy sauce and more chicken broth. My family loved it.

bahibektoi's Review

January 17, 2010
Very good and very light, but the flavor just didn't knock my socks off to give it a 5. Also added one chicken breast, shredded.