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.

    1 person 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.

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