Ginger Noodle Bowl: The Vegan Version

Name: Ginger Noodle Bowl: The Vegan Version
Total time: 45
Yield: 4
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

Recipe by JillyEnFuego from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 tablespoons coconut oil
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2 ½ pounds bok choy, cut into bite-sized pieces
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6 cloves garlic, grated
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1 (3 inch) piece fresh ginger, grated
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3 cups shredded carrots
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2 teaspoons Chinese five-spice powder

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1 teaspoon ground cumin
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12 cups vegetable broth
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2 (2 ounce) packages cellophane noodles
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3 cups fresh bean sprouts
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5 scallions, trimmed and thinly sliced

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.