Dinner Tonight: Kimchi Soup with Tofu and Spinach
by SeriousEats
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INGREDIENTS
- 3 tablespoons sesame oil
- 6 scallions ; chopped
- 1 1/2 cups kimchi ; chopped
- 8 ounces tofu ; chopped into 1/2 inch pieces
- 1 tablespoon Korean red pepper paste (go chu jang)
- 6 cups water or vegetable stock
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 cup short grain white rice
- Couple handfuls of spinach
- Black pepper
INSTRUCTIONS
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (184g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 249 | ||
| Calories from Fat: 108 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12g | 16 % | |
| Saturated Fat 1.7g | 9 % | |
| Monounsaturated Fat 4.4g | ||
| Polyunsanturated Fat 5.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 28.3mg | 1 % | |
| Potassium 501.3mg | 13 % | |
| Total Carbohydrate 28.4g | 8 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 26g | ||
| Protein 7.7g | 11 % | |
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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. |
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Calories per serving: 249
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