Name: Ginger Noodle Bowl: The Vegan Version
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Coconut oil - 2 tablespoons; Bok choy, cut into bite-sized pieces - 2 ½ pounds; Garlic, grated - 6 cloves; Fresh ginger, grated - 1 (3 inch) piece; Shredded carrots - 3 cups; Chinese five-spice powder - 2 teaspoons; Ground cumin - 1 teaspoon; Vegetable broth - 12 cups; Cellophane noodles - 2 (2 ounce) packages; Fresh bean sprouts - 3 cups; Scallions, trimmed and thinly sliced - 5

Ingredients for - Ginger Noodle Bowl: The Vegan Version

1. Coconut oil 2 tablespoons

2. Bok choy, cut into bite-sized pieces 2 ½ pounds

3. Garlic, grated 6 cloves

4. Fresh ginger, grated 1 (3 inch) piece

5. Shredded carrots 3 cups

6. Chinese five-spice powder 2 teaspoons

7. Ground cumin 1 teaspoon

8. Vegetable broth 12 cups

9. Cellophane noodles 2 (2 ounce) packages

10. Fresh bean sprouts 3 cups

11. Scallions, trimmed and thinly sliced 5

How to cook deliciously - Ginger Noodle Bowl: The Vegan Version

1 . Stage

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 . Stage

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.