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Picture of Squash, Shiitake, Kale, and Kimchi Stew Recipe
japanese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1436 kcal 72 %
  • Fat 66 g 102 %
  • Saturated 11 g 54 %
  • Carbs 139 g 46 %
  • Fiber 38 g 150 %
  • Protein 88 g 176 %
  • Cholesterol 29 mg 10 %
  • Sodium 6039 mg 252 %
  • Calcium 1417 mg 142 %
  • Magnesium 465 mg 111 %
  • Potassium 7478 mg 159 %
  • Iron 18 mg 100 %
  • Zinc 11 mg 99 %
  • Phosphorus 1479 mg 211 %
  • Vitamin A 806 µg 90 %
  • Vitamin C 235 mg 261 %
  • Thiamin (B1) 1 mg 106 %
  • Riboflavin (B2) 3 mg 205 %
  • Niacin (B3) 33 mg 207 %
  • Vitamin B6 3 mg 237 %
  • Folate equivalent (total) 642 µg 161 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 1357 µg 1131 %

* 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.

Squash, Shiitake, Kale, and Kimchi Stew Recipe

Ingredients

  • 2 tablespoons sesame oil
  • 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
  • 1/2 pound shiitakes mushrooms, ends removed, caps sliced
  • 1 bunch of kale, ends trimmed, leaves roughly chopped
  • 2 cups kimchi, roughly chopped
  • 1/2 cup kimchi liquid
  • 4 cups homemade or store-bought low sodium vegetable or chicken broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
  • 1 pound soft tofu, cut into 1-inch cubes
  • 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)

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