Asian-Inspired Vegetable Soup with Noodles

Ingredients

• 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 head bok 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