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Squash, Shiitake, Kale, and Kimchi Stew
SERIOUS EATS16Ingredients
40Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sesame oil
- 2 scallions (ends trimmed, green and white parts thinly sliced and kept separate)
- 4 garlic cloves (medium, minced, about 4 teaspoons)
- 1/2 lb. squash (ends trimmed, cut into 1/2-inch cubes)
- 1/2 lb. mushrooms (shiitakes, ends removed, caps sliced)
- 1 bunch kale (ends trimmed, leaves roughly chopped)
- 2 cups kimchi (roughly chopped)
- 1/2 cup liquid (kimchi)
- 4 cups vegetable broth (homemade or store-bought low sodium)
- 2 cups water
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- 1 Tbsp. chili paste (gochujang, Korean)
- 2 Tbsp. miso paste (doenjang, Korean, or Japanese white miso paste)
- 1 lb. soft tofu (cut into 1-inch cubes)
- 1 Tbsp. chili flakes (kochukaru, Korean dried, more or less to taste, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1680mg70% |
| Potassium1100mg31% |
| Protein16g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A380% |
| Vitamin C250% |
| Calcium35% |
| Iron30% |
* 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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