Vegetable Noodle Soup

(Makes 4 Servings)


  • 1 can (4 oz.) Geisha┬« Mushrooms, drained, sliced
  • 1 can (8 oz.) Geisha┬« Bamboo Shoots drained
  • 1 oil
  • 6 scallions, chopped
  • 1 small carrot, shredded
  • 4 cloves garlic, minced
  • 2 Tbsp. chopped fresh Ginger
  • 1/3 cup Soy sauce
  • 3 1/2 cups water
  • 4 cups canned low-sodium chicken broth
  • 3/4 pound napa cabbage, shredded (about 3 cups)
  • 3/4 Tbsp.salt
  • 1 small head Bok choy, stalks halved lengthwise, shredded
  • 2 tablespoons lemon juice
  • 1/4 pound vermicelli
  • 1 1/2 Tbsp.sesame oil


  1. In a large saucepan, heat the cooking oil. Add the Scallions, Garlic, and Ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the Soy sauce, , water, and broth and bring to a boil.
  2. Add the Carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minuts longer. Add the Bok choy, Bamboo Shoots, Mushrooms and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
  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.