Ginger Noodle Bowl: The Vegan Version
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Ingredients45 m servings 360 cals
Original recipe yields 4 servings
- 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.
Per Serving: 360 calories; 9.6 g fat; 62.2 g carbohydrates; 10.6 g protein; 0 mg cholesterol; 1639 mg sodium. Full nutrition