Ginger Noodle Bowl: The Vegan Version

Ingredients (11)

• + 2 tablespoons coconut oil add to pantry
• + 2 ½ pounds bok choy, cut into bite-sized pieces add to pantry
• ✓ 6 cloves garlic, grated
• + 1 (3 inch) piece fresh ginger, grated add to pantry
• + 3 cups shredded carrots add to pantry
• + 2 teaspoons Chinese five-spice powder add to pantry
• + 1 teaspoon ground cumin add to pantry
• ✓ 12 cups vegetable broth
• + 2 (2 ounce) packages cellophane noodles add to pantry
• + 3 cups fresh bean sprouts add to pantry
• + 5 scallions, trimmed and thinly sliced add to pantry