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RELATED RECIPES
Basic Asian Stock (beef, pork, or chicken)
Southeast Asian Pork and Seafood Stock
Udon Soup with Spicy Cabbage, Shiitakes, and Pork Tenderloin
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30 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
udon noodle (fresh)
kid friendly
has meat
(?)
Has meat from:
pork tenderloin
pork rib
has pasta
(?)
Has pasta from:
udon noodle (fresh)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
pork tenderloin
pork rib
vegetarian
(?)
Not vegetarian due to:
pork tenderloin
pork rib
pescetarian
(?)
Not pescetarian due to:
pork tenderloin
pork rib
paleo
(?)
Not paleo due to:
kimchi
dark sesame oil
udon noodle (fresh)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Protein as 90.3% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 66.7% of RDA
• Carbs: 14.2% of RDA
• Fat (total lipid): 38.5% of RDA
• Fiber: 16.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 90.3% of RDA
• Sodium: 45.5% of RDA
• Sugar: 17.6% of RDA
• Vitamin A (IU): 11.8% of RDA
• Vitamin B6: 130% of RDA
• Vitamin C: 41.4% of RDA
• Iron: 5.3% of RDA
• Magnesium: 41.4% of RDA
• Manganese: 12.8% of RDA
• Niacin: 102% of RDA
• Potassium: 55.6% of RDA
• Zinc: 85.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
2
cups
 
8
whole
Dried, soaked in water until pliable, stemmed, and caps quartered.
 
2
inches
sliced.
 
2
whole
trimmed and cut into 1 inch pieces.
 
1
tsp
 
1
lb
can use 12 ounces dried udon.
 
12
ounces, weight
thinly sliced against the grain.
 
 
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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
 
PREPARATION
PREPARING THE BROTH
1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right. You'll need 2 quarts (8 cups) of stock for this recipe.
PREPARING THE SOUP
2.
In a medium pot, heat the stock over medium-low heat.
3.
Add the kimchi, mushrooms, ginger, scallions, and sesame oil.
4.
Adjust the seasoning with salt and pepper to taste.
5.
Reduce the heat to low and simmer, covered, until ready to serve.
PREPARING THE NOODLES
6.
Bring a medium pot of water to a boil and cook the noodles until tender, yet firm, about 5 minutes for dried udon and 10 seconds for fresh udon.
7.
With a strainer, transfer and divide the noodles among large soup bowls.
COOKING THE PORK
8.
Using the same cooking water as the noodles, cook the pork until opaque, about 1 minute.
9.
Drain and divide the pork among the servings of noodles.
10.
Ladle 1 or more cups of broth with kimchi and shiitakes over each portion of noodles and served garnished with sesame seeds, if desired.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Choose a kimchi that has been made with Napa cabbage or a combination of Napa cabbage and daikon.
2.
The soup stock should be as plain as possible because the kimchi and shiitakes will provide the flavor.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1334
Protein 102 g
Carbohydrates 39.0 g
Iron 1.00 mg
Fiber 4.56 g
Calcium 5.33 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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