Try this Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi recipe, or contribute your own.
Suggest a better descriptionStep 1
Heat a medium skillet over medium heat. Add pork; cook 10 minutes or until crisp, stirring to crumble. Remove pork from pan with a slotted spoon; discard drippings.
Step 2
Bring stock, 1 1/2 cups water, and next 5 ingredients (through fish sauce) to a boil in a Dutch oven. Add pork to pan. Reduce heat, and simmer 10 minutes. Add tofu and kimchi; reduce heat to low.
Step 3
Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with mushrooms, radish, onions, and serrano.
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Serving Size: 1 (2304g) | ||
Recipe Makes: 1 | ||
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Calories: 424 | ||
Calories from Fat: 118 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 32.4mg | 10 % | |
Sodium 2025.8mg | 70 % | |
Potassium 1302.7mg | 34 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 44.6g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
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