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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sake
kimchi
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 94.8% and Sodium as 118% (as a percentage of RDA).
 
You'll likely need to take these 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: 0.1% of RDA
• Calories: 94.8% of RDA
• Carbs: 18.6% of RDA
• Fat (total lipid): 32.8% of RDA
• Fiber: 23.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 17.5% of RDA
• Sodium: 118% of RDA
• Sugar: 17.6% of RDA
• Vitamin A (IU): 4.0% of RDA
• Vitamin B6: 0.5% of RDA
• Vitamin C: 3.0% of RDA
• Iron: 0.8% of RDA
• Magnesium: 6.0% of RDA
• Manganese: 2.3% of RDA
• Niacin: 3.7% of RDA
• Potassium: 2.6% of RDA
• Zinc: 4.3% 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.
 
MACROS
Carbohydrate
51.1
g
Calories
1897
 
Fiber
6.49
g
Iron
0.150
mg
Protein
19.6
g
Sodium
1606
mg
Sugars
5.49
g
Fat (total lipid)
20.0
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/3
cups
+
-
 
 
1/3
cups
+
-
 
 
3
whole
+
-
 
trimmed and cut into 1 1/2 inch pieces.
 
2
inches
+
-
 
thinly sliced.
 
3
cups
+
-
 
chopped.
 
12
whole
+
-
 
dried, soaked in water until pliable, stemmed and quartered.
 
12
oz
+
-
 
soaked in water until pliable.
 
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INGREDIENTS FOR: JAPANESE KELP STOCK
Amount
Measure
Ingredient
 
2
oz
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
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Recipe Short Name:
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PREPARATION
PREPARING THE STOCK
1.
Follow the steps for recipe "Japanese Kelp Stock", which is in the dependent recipes section to the right. You'll need 6 cups of stock for this recipe.
MAKING THE STEW
2.
In a medium pot, combine the kelp stock, soy sauce, sake, scallions, ginger, kimchi, and mushrooms.
3.
Bring to a boil over high heat.
4.
Add the noodles and cook for an additional 3 minutes.
5.
Serve immediately.
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:
In a pinch, chopped Napa cabbage and 1 to 2 tablespoons of chili-garlic sauce make a quick and tasty substitute.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1897
Protein 19.6 g
Carbohydrates 51.1 g
Iron 0.15 mg
Fiber 6.49 g
Calcium 1.10 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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