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Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots
IN PURSUIT OF MORE11Ingredients
35Minutes
460Calories
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup vegetable stock (pre-made or store-bought is fine)
- 1 1/2 cups butternut squash soup (without a nut or dairy base, I used Pacific Brand)
- 1/4 tsp. salt
- 1/4 tsp. soy sauce
- rice noodles (thick, 1 bunch about the size of the circle between your index finger & thumb)
- 1/4 cup medium tofu (rinsed and cubed)
- 1 scallion (sliced diagonally, greens only)
- 1/4 tsp. sambal oelek
- 1/2 tsp. toasted sesame oil
- 1 handful pea shoots (fresh, or sliced fresh spinach in a pinch)
- black sesame seeds (for garnish, optional)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium2840mg118% |
| Potassium350mg10% |
| Protein16g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber10g40% |
| Sugars16g |
| Vitamin A70% |
| Vitamin C60% |
| Calcium60% |
| Iron45% |
* 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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