Ginger Noodle Bowl: The Vegan Version
Ingredients
- 2 tablespoons coconut oil ⓘ
- 2 1/2 pounds bok choy, cut into bite-sized pieces
- 6 cloves garlic, grated ⓘ
- 1 (3 inch) piece fresh ginger, grated ⓘ
- 3 cups shredded carrots ⓘ
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground cumin ⓘ
- 12 cups vegetable broth ⓘ
- 2 (2 ounce) packages cellophane noodles ⓘ
- 3 cups fresh bean sprouts ⓘ
Instructions
- Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
- Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Nutrition & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).