Asian-Inspired Vegetable Soup with Noodles

Jane Wilt Whitworth

1     tablespoon olive oil
6-8     green onions, chopped (including tops) – about ½ cup
4     cloves garlic, minced
1     tablespoon minced fresh ginger
¼     cup soy sauce
¼     cup water
¼ - ½    teaspoon dried red pepper flakes
2     quarts broth (chicken, beef, or vegetable)
1     cup carrots, cut into ¼ inch slices (or ¾ cup shredded carrots)
½     pound mushrooms, sliced (about 2 ½ cups)
½     Pound sugar snap peas, ends clipped, string removed, and cut diagonally in half
(about 2 cups)
3    cups shredded Napa cabbage (sometimes sold as Chinese cabbage)
1    headbok choy, (about ¾ pound) stems cut into ½ inch wide pieces and leaves shredded
    Zest of one medium lemon
2    tablespoons fresh lemon juice
8    ounces fine egg noodles
2    teaspoons toasted sesame oil
    Salt and fresh ground pepper
    Additional chopped green onion and red pepper flakes for serving

    In a Dutch oven, heat the olive oil over medium heat. Add the chopped green onions, garlic, and ginger. Stir occasionally until fragrant, about a minute. Add the soy sauce, water, red pepper flakes, and broth, and bring to a boil.
    Meanwhile, cook the noodles as directed. Drain and toss with the toasted sesame oil. Set aside in a warm spot.
    After the broth comes to a boil, add the carrots and mushrooms, cook for a couple minutes then add sugar snap peas and cabbage, and cook another couple minutes.     Add the bok choy and lemon zest and simmer until the bok choy begins to soften, no more than five minutes. (You want the vegetables to still have bright color and a little crunch still in the bok choy stems). Stir in lemon juice. Taste and add salt and pepper, if desired.
    Put some of the noodles into each of four bowls. Ladle soup over. Garnish with green onion and red pepper flakes as desired.
Serves 4-6