Vietnamese Dumpling Soup

Nutrition Facts

Serving Size 6 OZ

Calories 162

Calories from Fat 0.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 5.5g

Sat. Fat 1.9g

- - -%

Trans Fat 0g

Cholesterol 15.1mg

- - -%

Sodium 894.4mg

39%

Amount/Serving

%DV*

Tot. Carb. 21.8g

Dietary Fiber 2.5g

Sugars 2g

Includes 0.8g Added Sugars

Protein 6.9g

Vitamin D - 0mcg - 0%

Calcium - 31.6mg - 3%

Iron - 1.9mg - 23%

Potassium - 259.6mg - 6%

INGREDIENTS: WATER, PORK & NAPA CABBAGE DUMPLING (filling: pork, napa cabbage, cabbage, water, canola oil, onion, sugar, salt, sesame oil, modified corn starch, green onion, dried shiitake mushroom, seasoning (yeast extract, flavoring, salt), soy sauce (water, wheat, soybeans, salt), cooking wine (water, alcohol, salt), ginger, garlic powder, white pepper. dough: bleached wheat flour, water, modified tapioca starch, wheat gluten, canola oil, salt. contains: wheat or its derivatives, soy or its derivates. ), CARROTS MATCHSTICK, LIMES, CILANTRO, FRESH GREEN ONIONS, LIMES, GOLDEN MOUNTAIN SEASONING SAUCE (soybean sauce (soybeans, corn), water, sugar, salt, and flavour enhancer (disodium 5-ribonucleotides) (E635) Contains Soybeans), CHICKEN CONSOMME (water, salt, yeast extract, hydrolyzed corn protein, sugar, maltodextrin, dried chicken broth, natural flavors, gelatin, disodium inosinate, disodium guanylate, xanthan gum, and lactose (from milk). allergens: milk), GARLIC PEELED, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), CINNAMON (cinnamon sticks.), CLOVES (whole cloves. ), CORIANDER SEEDS

ALLERGENS: Milk, Wheat, Soybeans, Gluten

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.