Braised Tempeh Soba Asian Bowl

Nutrition Facts

Serving Size 1 EACH
Calories 667
Calories from Fat 2.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 42.6g
66%
Sat. Fat 6.1g
- - -%
Trans Fat 0g
Cholesterol 53mg
- - -%
Sodium 2552.9mg
111%
Tot. Carb. 56.1g
17%
Dietary Fiber 6g
18%
Sugars 11.3g
   Includes 2.5g Added Sugars
0%
Protein 14.5g
Vitamin D - 1.1mcg - 0%
Calcium - 106.6mg - 11%
Iron - 2.3mg - 28%
Potassium - 700.4mg - 15%
INGREDIENTS: Soba Noodles (WATER, ORGANIC SOBA NOODLES (organic wheat flour, organic buckwheat flour, salt Contains: wheat ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Braised Tempeh (FRESH ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), MUSHROOM BASE (salt, sugar, maltodextrin, yeast extract, hydrolyzed corn protein, natural flavor, mushroom extract, onion powder, food starch - modified dehydrated mushrooms, soybean oil, dehydrated celery, spices, garlic powder, disodium inosinate, and disodium guanylate ), RAW TURBINADO SUGAR (turbinado sugar), LEMONGRASS FLAVOR (soybean oil, natural extractives of lemongrass), SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), GINGER, GARLIC PEELED), Salad Lettuce Mix (HERITAGE TUSCAN LETTUCE MIX (green leaf lettuce, red leaf lettuce, tangos lettuce, lolla rosa lettuce, batavia lettuce, oak lettuce), CHOPPED ROMAINE LETTUCE), Kimchi (Fresh Kimchi (CHOPPED BOK CHOY , RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), JALAPENOS, FRESH RED PEPPER, CARROTS MATCHSTICK, SUGAR (sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), FRESH GREEN ONIONS, KOSHER SALT (salt, yellow prussiate of soda), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt))), Spicy Sesame Dressing (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), TAHINI (sesame seeds), BROWN SUGAR (sugar, molasses), SESAME OIL (100% pure sesame oil.), GINGER, GARLIC PEELED, WATER), Green Chimi Sauce (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), BASIL, PARSLEY, CILANTRO, GARLIC PEELED, SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), KOSHER SALT (salt, yellow prussiate of soda)), EGGS (hard cooked eggs, water, citric acid, sodium benzoate and nisin preparation (as preservatives). contains: eggs), PEANUTS (peanuts, dry roasted. processed in a facility that processes peanuts, tree nuts, milk, egg, wheat and soybeans. ), KALE & ARUGULA SALAD MIX (black kale, scarlett kale, baby arugula), GRAPE TOMATOES, FRESH RED PEPPER, SLICED ENGLISH CUCUMBER , CARROTS MATCHSTICK, FRESH RED ONIONS, FRESH MUSHROOMS, SESAME SEEDS (sesame seeds), BASIL, MINT
ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.