Smoken Trout Kimchi Soup with Tofu Spaghetti and Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Smoken Trout Kimchi Soup with Tofu Spaghetti and Vegetables calories by ingredient
Submitted by:

Introduction

A great replacement from the starchy Shin Raman from the package and a fraction of the calories A great replacement from the starchy Shin Raman from the package and a fraction of the calories
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.

Rate This Recipe