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Ingredients
1 tablespoon cooking oil
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1/4 cup soy sauce
1/4 teaspoon dried red pepper flakes
3 1/2 cups water
3 1/2 cups canned low-sodium chicken broth or homemade stock
4 carrots, cut diagonally into 1/4-inch slices
3/4 pound cabbage, leaves shredded
3/4 teaspoon salt
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons sesame oil
In a large saucepan, heat the cooking oil over moderately low heat.
Add the 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. S
Stir in the cabbage and salt and simmer for 5 minutes longer.
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.
Serve hot
1 tablespoon cooking oil
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1/4 cup soy sauce
1/4 teaspoon dried red pepper flakes
3 1/2 cups water
3 1/2 cups canned low-sodium chicken broth or homemade stock
4 carrots, cut diagonally into 1/4-inch slices
3/4 pound cabbage, leaves shredded
3/4 teaspoon salt
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons sesame oil
In a large saucepan, heat the cooking oil over moderately low heat.
Add the 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. S
Stir in the cabbage and salt and simmer for 5 minutes longer.
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.
Serve hot
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