Ginger Noodle Bowl: The Vegan Version

For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 360 Calories

Ingredients

• 1 teaspoon ground cumin
• 2 teaspoons Chinese five-spice powder
• 2 tablespoons coconut oil
• 6 cloves garlic, grated
• 3 cups fresh bean sprouts
• 3 cups shredded carrots
• 12 cups vegetable broth
• 2 ½ pounds bok choy, cut into bite-sized pieces
• 1 (3 inch) piece fresh ginger, grated
• 2 (2 ounce) packages cellophane noodles
• 5 scallions, trimmed and thinly sliced

Recipe Instructions

Step 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.

Step 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.