Ginger Noodle Bowl: The Vegan Version

Ingredients

• tablespoon scoconut oil
• 1/2 pound sbok choy, cut into bite-sized piece s
• clove sgarlic, grated
• (3 inch) piece fresh ginger, grated
• cup sshredded carrots
• teaspoon sChinese five-spice powder
• teaspoon ground cumin
• cup svegetable broth
• (2 ounce) packagescellophane noodles
• cup sfresh bean sprouts
• scallions, trimmed and thinly slice d

Instructions

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.
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.