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Spicy Korean Kimchi & Tofu Noodle Soup
LEAF GREENS AND ME16Ingredients
50Minutes
200Calories
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Ingredients
US|METRIC
3 SERVINGS
- 8 cups water (filtered)
- 4 inches kombu (piece of)
- 1 Tbsp. minced garlic
- 1 Tbsp. ginger (minced)
- 2 Tbsp. miso paste (white or yellow, optional)
- 1/4 cup braggs liquid aminos (Soy Sauce or Tamari)
- 2 cups sliced mushrooms (I used baby portobellos)
- 2 Tbsp. red pepper (Korean, powder, add more or less depending on heat)
- 1 Tbsp. flavored oil (mild, I used grapeseed oil)
- 1 yellow onion (small, sliced, about 1 cup)
- 1 1/2 cups tofu (extra firm organic, diced small)
- 2 cups kimchi (raw, fermented vegan, Wildbrine, or Sinto are good)
- 1 cup radishes (thinly sliced, or white turnips)
- 2 green onions (sliced on a bias for garnish, optional)
- kosher salt (or sea salt to taste)
- rice noodles (Wheat Udon or, cooked, rinsed and drained)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium910mg38% |
Potassium530mg15% |
Protein15g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A20% |
Vitamin C35% |
Calcium50% |
Iron40% |
* 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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