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Crispy Brussels Sprouts with Udon, Bok Choi and Orange Kombu Dashi
SCHOOL NIGHT VEGAN14Ingredients
45Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams Brussels sprouts (outer leaves removed and halved)
- 1 Tbsp. olive oil
- 1 pinch salt (& pepper)
- 1 liter water
- 15 grams kombu (dried kelp)
- 1/2 Orange (zest should be removed in a few large strips using a vegetable peeler)
- 1 Tbsp. soy sauce
- 2 tsp. mirin
- 200 grams udon noodles (pack of)
- 2 spring onions (roughly chopped)
- 2 bulbs bok choi (baby, separated into individual leaves)
- 100 grams silken tofu
- 1/4 tsp. togarashi (schimi, “eden shake” or toasted sesame seeds, or all three if you like!)
- 2 Tbsp. toasted sesame oil
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1260mg53% |
| Potassium400mg11% |
| Protein10g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber6g24% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C100% |
| Calcium15% |
| Iron15% |
* 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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