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Ingredients
US|METRIC
4 SERVINGS
- 4 dried shiitake mushrooms
- 1 piece seaweed (kombu, dried kelp, about 5 by 2 inches, 13 by 5 centimeters)
- 1 spring onion (or scallion, roughly chopped)
- 1/2 onion (roughly chopped)
- 1 Tbsp. vegetable oil
- 2 Tbsp. Korean chile flakes (gochugaru, or to taste)
- 1/2 onion (chopped)
- 1 tsp. ginger (grated)
- 2 cloves garlic (grated)
- 2 cups mixed mushrooms (button, enoki, oyster, shiitake, stems trimmed, sliced lengthwise into 1/3-inch-thick, 1-centimeter-thick pieces)
- 2 cups baby spinach leaves
- 1 cup cabbage (sliced napa or Korean)
- 1 courgette (small, zucchini, cut into quarter moons about 1/3 inch, 1 centimeter thick)
- 1 tsp. kosher salt (or sea salt)
- 18 oz. silken tofu (soft, broken up into large chunks)
- 2 large eggs
- 1 Tbsp. toasted sesame oil
- 5 chives (cut into thirds crosswise)
- 1 red chile (sliced thinly on the bias)
- 1 spring onion (or scallion, sliced thinly on the bias)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol105mg35% |
Sodium660mg28% |
Potassium600mg17% |
Protein16g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A10% |
Vitamin C40% |
Calcium50% |
Iron45% |
* 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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