Ginger Noodle Bowl: The Vegan Version recipe

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Ingredients

2 tablespoons coconut oil
2 ½ 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

Nutrition Info

359.9 calories
carbohydrate: 62.2 g
cholesterol: : -
fat: 9.6 g
fiber: 10.2 g
protein: 10.6 g
saturatedFat: 6 g
servingSize: -
sodium: 1638.6 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

My favorite Asian-inspired noodle bowl just got a vegan makeover!

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