Asian Vegetable Soup with Noodles

Ingredients

• 1 tablespoon cooking oil
• 6 scallions including green tops, chopped
• 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 napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
• 3/4 teaspoon salt
• 1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
• Grated zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 pound vermicelli
• 1 1/2 teaspoons Asian sesame oil

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