Ginger Noodle Bowl, The Vegan Version

My favorite Asian-inspired noodle bowl just got a vegan makeover!

Step: 1

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.

Step: 2

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.

Per Serving: 360 calories; protein 10.6g; carbohydrates 62.2g; fat 9.6g; sodium 1638.6mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.