Ginger Noodle Bowl

Ingredients

• 2 tbsp Coconut Oil
• 2 ½ lb Bok Choy
• 6 cloves Garlic
• 1 piece Fresh Ginger
• 3 cups Carrots
• 2 tsp Chinese Five-spice Powder
• 1 tsp Cumin
• 12 cups Vegetable Broth
• 2 oz Cellophane Noodles
• 3 cups Bean Sprouts
• 5 Green Onions

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.