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Kristina B: "I sautéed the carrots, garlic, and ginger for 2 m…" Read More
11Ingredients
40Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 cups vegetable broth (or as needed)
- 1/2 cup soy sauce (or tamari, regular or gluten-free)
- 2 tsp. curry powder
- 2 Tbsp. minced ginger
- 6 cloves garlic (minced)
- 2 large carrots (shredded or 2 handfuls purchased julienned carrots)
- 6 cups baby bok choy (sliced, about 4 small heads)
- 2 bunches scallions (white and light green part only, thinly sliced diagonally)
- 14 oz. extra firm tofu (cut into 1/2-inch cubes)
- 3 oz. brown rice noodles (thin)
- 1 cup kimchi (or to taste)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium2570mg107% |
| Potassium580mg17% |
| Protein15g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C70% |
| Calcium60% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kristina B 6 years ago
I sautéed the carrots, garlic, and ginger for 2 minutes prior to adding the curry powder (plus a sprinkle of cayenne and dollop of chili garlic sauce) to toast for a few seconds, then deglazed with the broth and continued the rest of the recipe as instructed. I did need about 5 minutes for the rice noodles to cook. Will make again - this recipe is easy and yummy!