Vegan ginger noodle soup

    40 min

    My favourite Asian-inspired noodle bowl just got a vegan makeover! This soup is ideal for feeding a hungry family on a cold night.

    4 people made this

    Serves: 4 

    • 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

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. 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.
    2. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Recipe is delicious. I added a few more veggies.  -  11 Feb 2019  (Review from Allrecipes US | Canada)


    Added lots more veggies, and cubed grilled chicken with lemon pepper into the mix. 3 types mushroom, and 3 types of onions. shallots, fresh spinach, bok choy, bean sprouts, ramen noodles, carrots, celery, and fresh basil. It was so flavorful that my grandsons (16, 15 and 13 yrs) didn't say anything about so many veggies being in the stew.  -  30 Sep 2018  (Review from Allrecipes US | Canada)