13 Ingredients
  • 8 pieces dried shiitake mushrooms
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 2 (6-inch) pieces kombu
  • 1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces
  • 4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
  • 3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
  • 1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices
  • 1 negi, sliced on the bias into 1-inch pieces
  • 4 ounces napa cabbage, sliced
  • 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
  • 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
  • Shichimi togarashi, for garnish
Nutrition
600
30% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegan, vegetarian, dairy-​free
     

Fat

4% 2

Saturated

2% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 1

Carbs

39% 117

Carbs (net)

- 108

Fiber

36% 9

Sugars

- 8

Sugars, added

- 0

Protein

43% 21

Cholesterol

- 0

Sodium

76% 1826

Calcium

13% 133

Magnesium

34% 145

Potassium

29% 1369

Iron

21% 4

Zinc

29% 3

Phosphorus

59% 416

Vitamin A

68% 614

Vitamin C

34% 31

Thiamin (B1)

23% 0

Riboflavin (B2)

36% 0

Niacin (B3)

36% 6

Vitamin B6

46% 1

Folate equivalent (total)

27% 109

Folate (food)

- 109

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

2% 0

Vitamin E

16% 2

Vitamin K

19% 23
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