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My favorite Asian-inspired noodle bowl just got a vegan makeover!
Ingredients
- 2 tablespoons coconut oil
- 2 ½ pounds bok choy, cut into bite-sized pieces
- 6 cloves garlic, grated
- 1 (3 inch) piece fresh ginger, grated
- 3 cups shredded carrots
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground cumin
- 12 cups vegetable broth
- 2 (2 ounce) packages cellophane noodles
- 3 cups fresh bean sprouts
- 5 scallions, trimmed and thinly sliced
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat6g | 30% |
| Sodium1639mg | 71% |
| Total Carbohydrate62g | 23% |
| Dietary Fiber10g | 36% |
| Total Sugars19g | |
| Protein11g | |
| Vitamin C145mg | 725% |
| Calcium440mg | 34% |
| Iron6mg | 34% |
| Potassium1183mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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