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 caloriescarbohydrate: 62.2 gcholesterol: : -fat: 9.6 gfiber: 10.2 gprotein: 10.6 gsaturatedFat: 6 gservingSize: -sodium: 1638.6 mgsugar: 19.3 gtransFat: : -unsaturatedFat: : -
Directions Ginger Noodle Bowl: The Vegan Version
Directions
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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.