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asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1062 kcal 53 %
  • Fat 24 g 37 %
  • Saturated 3 g 14 %
  • Carbs 160 g 53 %
  • Fiber 37 g 147 %
  • Protein 57 g 115 %
  • Cholesterol 0 mg 0 %
  • Sodium 2546 mg 106 %
  • Calcium 1387 mg 139 %
  • Magnesium 296 mg 71 %
  • Potassium 8651 mg 184 %
  • Iron 11 mg 59 %
  • Zinc 7 mg 63 %
  • Phosphorus 1050 mg 150 %
  • Vitamin A 171 µg 19 %
  • Vitamin C 51 mg 57 %
  • Thiamin (B1) 0 mg 41 %
  • Riboflavin (B2) 1 mg 70 %
  • Niacin (B3) 10 mg 65 %
  • Vitamin B6 2 mg 129 %
  • Folate equivalent (total) 503 µg 126 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 4 mg 24 %
  • Vitamin K 1106 µg 921 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Udon Noodle Soup

Ingredients

  • 4-5 ounces Dried, thin Udon noodles
  • 11/2 cup Kimchi
  • 4 Baby Portabella mushrooms, sliced 1/4" thick
  • 1 medium size Zucchini, cut length-wise and sliced 1/4" thick
  • 2 Scallions, sliced
  • 1/2 cup Extra firm tofu, cubed 1/2" cubes
  • 1 teaspoon Chili garlic sauce, or sriracha
  • 1 Garlic clove, minced
  • 6 cups water
  • 3 teaspoons Not Chicken Broth, *vegan, optional
  • 2 teaspoons vegetable oil

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