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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 4
- 1 teaspoon ground cumin
- 2 tablespoons coconut oil
- 3 cups shredded carrots
- 3 cups fresh bean sprouts
- 2 teaspoons chinese five-spice powder
- 2 1/2 pounds bok choy, cut into bite-sized pieces
- 6 cloves garlic, grated
- 1 (3 inch) piece fresh ginger, grated
- 12 cups vegetable broth
- 2 (2 ounce) packages cellophane noodles
- 5 scallions, trimmed and thinly sliced
- Carbohydrate 62.2
- Fat 9.6
- Protein 10.6
- Sodium 1639
- Calories 360 calories;
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.
