Thai Tofu Noodle Bowl

Nutrition Facts

Serving Size 1 EACH
Calories 522
Calories from Fat 2.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.7g
16%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 101.6mg
- - -%
Sodium 2596.2mg
113%
Tot. Carb. 82.2g
25%
Dietary Fiber 6.1g
18%
Sugars 12.3g
   Includes 2.6g Added Sugars
0%
Protein 26.4g
Vitamin D - 0.8mcg - 0%
Calcium - 298mg - 30%
Iron - 3.1mg - 38%
Potassium - 697.3mg - 15%
INGREDIENTS: Noodle Bowl Broths (Beef Broth (WATER, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), BEEF CONSOMME (water, salt, yeast extract; hydrolyzed soy and corn protein; sugar, beef extract, carrot juice concentrate, beef flavor, caramel color, flavor, maltodextrin, natural flavor, xanthan gum, medium chain triglycerides, disodium inosinate, disodium guanylate, citric acid, corn syrup solids, onion powder, succinic acid and potato maltodextrin. allergens: soy ), HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARLIC PEELED, STAR ANISE, CINNAMON (cinnamon sticks.), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt), RED PEPPER (crushed red pepper), KOSHER SALT (salt, yellow prussiate of soda), CLOVES (whole cloves. )), Miso Broth (WATER, WHITE MISO PASTE (water, soybeans, rice, salt, alcohol contains: soy), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. ), FRESH GREEN ONIONS, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), KOSHER SALT (salt, yellow prussiate of soda))), Thai Tofu (EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), ICE, BROWN SUGAR (sugar, molasses ), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), FRESH GREEN ONIONS, CINNAMON (cinnamon sticks.), SESAME SEEDS (whole sesame seeds), GINGER (ground ginger ), ONION POWDER (onion powder. ), GARLIC POWDER (garlic powder.), DRIED CHILI PEPPERS (dried chilli product contains sulfite), BAY LEAVES ( bay leaves.)), Cook & Chill Ramen Noodles (RAMEN NOODLES (bleached wheat flour, water, modified corn starch, corn starch, salt, egg white powder, potassium bicarbonate, potassium carbonate, sodium benzoate, riboflavin (vitamin b2). )), Rice Noodles (THAI RICE NOODLES (rice flour, water), CORN OIL (corn oil )), Sliced Mushrooms (FRESH MUSHROOMS), Shredded Red Cabbage (SHREDDED RED CABBAGE), Hard Boiled Egg (EGGS (hard cooked eggs, water, citric acid, sodium benzoate and nisin preparation (as preservatives). contains: eggs)), Kimchi (KIMCHI (cabbage, mustard greens, apple, garlic, sugar, green onion, salt, gochugaru red pepper, ginger)), Lime Wedge (LIMES), Sliced Green Onions (FRESH GREEN ONIONS), Chopped Cilantro (CILANTRO)
ALLERGENS: Eggs, Wheat, Soybeans, Gluten, Sesame
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.