Smoken Trout Kimchi Soup with Tofu Spaghetti and Vegetables
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1 serving PC Smoked Rainbow Trout 2-3 slices 8 oz Cosmos Kimchi (by TIANAKI) 2.5 serving Pacific Organic Turkey Bone Broth 1 serving Knorr Homestyle Chicken Stock - per little tub (by PIXIEWIXIE) 2 serving House Foods Tofu Shirataki (Spaghetti) Serv.=4 oz. 1 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g 0.25 cup green onion (spring onion) (by MONAB17) .25 cup, chopped Carrots, raw 2.5 tbsp Kikkoman Low Sodium Soy Sauce .5 cup Spinach, fresh 1 serving Ginger Root - Fresh/Raw (1 Tsp) (by MATT_MILL) .25 cup, pieces or slices Mushrooms, fresh
Directions
Place Turkey bone broth in med to large pot. Add 1 cup of Kimchi (I used Costco Kimchi and freeze it into increments of 1 cup portions). Add chopped snap peas, carrots, onions and mushrooms. Add chopped ginger and Chicken Stock. Once heated through, add soy sauce to taste. Add tofu noodles (rinsed) and add the spinach at the end. Make 2 very large servings.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LADYDI09.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 182.0
  • Total Fat: 3.1 g
  • Cholesterol: 15.0 mg
  • Sodium: 2,212.9 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 21.4 g

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