Korean Stew with Tofu & Kimchi

CLEAN EATING
12Ingredients
40Minutes
80Calories

Ingredients

US|METRIC
  • 4 cups low sodium chicken broth
  • 2 cups low sodium beef broth
  • 1 stalk lemongrass (trimmed and pounded with the back of a knife, chopped into 3-inch segments)
  • 2 cloves garlic (thinly sliced)
  • 1 inch ginger (piece, thinly sliced)
  • 2 tablespoons coriander roots (and stems, no leaves, chopped and divided)
  • 1 thai chile (small hot red, thinly sliced into rounds, divided, TIP: If you don’t want your soup as spicy, remove the seeds of the chile.)
  • 1 cup kimchi (all-natural, TIP: Check kimchi ingredients carefully as some contain MSG and refined sugars. Check your local health food and Asian grocery stores for all-natural versions.)
  • 8 ounces soft tofu (drained and cut into 1-inch cubes)
  • 3/4 cup daikon (peeled and shredded)
  • 3/4 cup shredded carrot (peeled and)
  • 3 green onions (white and light green parts, thinly sliced)
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    NutritionView More

    80Calories
    Sodium13% DV300mg
    Fat5% DV3g
    Protein16% DV8g
    Carbs3% DV8g
    Fiber4% DV1g
    Calories80Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium360mg10%
    Protein8g16%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A50%
    Vitamin C10%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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