Seafood Kimchi Udon Soup

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Prep. 20 min

Total 40 min

2 portions

Ingredients

cooking oil
20 g
prawn, raw, medium sized with shell
250 g
spring onion cut in pieces
2 stalks
shiitake mushroom, fresh sliced
30 g
kimchi (Korean fermented vegetable)
150 g
chicken stock
800 g
baby bak choy stems and leaves seperated
150 g
clams
200 g
udon noodles frozen, no defrosting required
400 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1475.1 mg

Protein 67.4 g

Calories 4485.8 kJ / 1072.1 kcal

Fat 16.3 g

Fibre 8.6 g

Saturated Fat 3.7 g

Carbohydrates 160 g

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