4 Serves
45 Mins
Prepare the broth by combining soy sauce, mirin, and sugar in a small bowl and whisking until the sugar dissolves.
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Vitamin E
1 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
12 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
140 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
1288 mg / 4,700 mgSodium
2032 mg / 2,300 mgZinc
9 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
14 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Slice the beef, tofu, napa cabbage, shiitake mushrooms, and scallions into bite-sized pieces using a chef's knife on a cutting board.
Heat a sukiyaki pot or wide pan over medium heat and add a small amount of oil. Sear the beef slices briefly until browned.
Add the vegetables, tofu, and shirataki noodles to the pan, then pour the prepared broth over the ingredients. Simmer until the vegetables are tender and the flavors have melded.
25
g95
g20
g
Yemeni
