How to Make Ginger Noodle Bowl: The Vegan Version - A Step-by-Step Guide

Ginger noodle bowl is a delightful and nourishing dish that is perfect for those looking for a light yet satisfying meal. With its savory and aromatic flavors, this recipe is a great way to enjoy a bowl of comforting goodness, especially on a chilly evening. Whether you are a vegan looking for a delicious and healthy meal option, or simply looking to incorporate more plant-based meals into your diet, this vegan version of the ginger noodle bowl is sure to become a staple in your recipe collec...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 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.
  • Nutrition

    360 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Sodium: 1639mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 10g
    • Total Sugars: 19g
    • Protein: 11g
    • Vitamin C: 145mg
    • Calcium: 440mg
    • Iron: 6mg
    • Potassium: 1183mg