Ginger Noodle Bowl: The Vegan Version

• 2 tablespoons coconut oil
• 2 1/2 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

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.

coconut oil, bok choy, garlic, fresh ginger, carrots, ground cumin, vegetable broth, cellophane noodles, fresh bean sprouts, scallions

Taken from www.allrecipes.com/recipe/246507/ginger-noodle-bowl-the-vegan-version/ (may not work)