Ginger Noodle Bowl: The Vegan Version Recipe

Ingredients

• 2 tablespoons coconut oil
• 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
• 5 scallions, trimmed and thinly sliced

Directions

Step 1: Heat the coconut oil in a large pot over medium-high heat.

Step 2: Add bok choy to the pot and cook, stirring occasionally, until it wilts, about 3 to 5 minutes.

Step 3: Stir in the grated garlic and ginger, cooking for another 1 minute until fragrant.

Step 4: Add the shredded carrots, Chinese five-spice powder, and ground cumin to the pot, and stir to combine.

Step 5: Pour in the vegetable broth and bring the soup to a boil over high heat.

Step 6: Once boiling, add the cellophane noodles. Reduce the heat and simmer until the noodles soften, about 3 minutes.

Step 7: Stir in the fresh bean sprouts and sliced scallions, mixing everything together.

Step 8: Remove the pot from the heat and let the soup stand for about 5 minutes to allow the flavors to meld together.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.