My favourite Asian-inspired noodle bowl just got a vegan makeover! This soup is ideal for feeding a hungry family on a cold night.
1 person made this
2 tablespoons coconut oil
1.1kg pak choi, cut into bite-sized pieces
6 cloves garlic, grated
1 (3 inch) piece fresh ginger, grated
360g grated carrots
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
2.8L vegetable stock
2 (2 ounce) packages cellophane noodles
200g fresh bean sprouts
5 spring onions, trimmed and thinly sliced
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Method Prep:25min › Cook:15min › Ready in:40min
Heat coconut oil in a large pot over medium-high heat. Add pak choi; 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 stock into the pot. Bring the soup to the boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and spring onions. Remove soup from heat; let stand until flavours combine, about 5 minutes.