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Ingredients45 m servings 360
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.
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Per Serving: 360 calories; 9.6 62.2 10.6 0 1639 Full nutrition
ReviewsRead all reviews 3
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.