My favorite Asian-inspired noodle bowl just got a vegan makeover!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

359.9 calories; 10.6 g protein; 62.2 g carbohydrates; 0 mg cholesterol; 1638.6 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2020
I swapped a few veggies for this recipe. I didn't use bok choy instead included zucchini & mushrooms. The recipe came out great and will be making it more often. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2018
Added lots more veggies and cubed grilled chicken with lemon pepper into the mix. 3 types mushroom and 3 types of onions. shallots fresh spinach bok choy bean sprouts ramen noodles carrots celery and fresh basil. It was so flavorful that my grandsons (16 15 and 13 yrs) didn't say anything about so many veggies being in the stew. Read More
Rating: 5 stars
02/12/2019
Recipe is delicious. I added a few more veggies. Read More
Rating: 5 stars
01/24/2020
I swapped a few veggies for this recipe. I didn't use bok choy instead included zucchini & mushrooms. The recipe came out great and will be making it more often. Read More
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