Nutrition Facts

Serving Size
Amount Per Serving
Calories 220
% Daily Value
Total Fat 4.5g
Saturated Fat 0.6g
Cholesterol 26mg
Sodium 569mg
Total Carbohydrate 31.7g
Dietary Fiber 2.4g
Protein 15.6g
Vitamin A 36%
Vitamin C 7%
Calcium 4%
Iron 5%
Total Time

40 min.

Serving & Size


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Rich chicken broth made with Campbells® Signature Low Sodium Chicken Culinary Foundation is enhanced with ginger, soy sauce and kimchi and finished with sauteed mushrooms and shredded chicken.  Delicious Asian flavor with less than 600 mg sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
dried shiitake mushroom 8 oz. 1 1/2  cups
water qt.
vegetable oil tbsp.
garlic 1 oz. 0 1/4  cups
brown mushroom 1.5 lb. 9 1/2  cups
water qt.
ginger root 0.5 oz. tbsp.
reduced sodium soy sauce 1 1/2  tsp.
ground red pepper 0 1/4  tsp.
cooked chicken 1.5 lb.
cooked Ramen noodles 1.5 lb. cups
fresh bean sprouts 8 oz. cups
carrot 8 oz. cups
green onion 7 oz. cups
rice wine vinegar 0 1/4  cups
honey tbsp.
sesame oil tbsp.
kosher salt 1 1/2  tbsp.
1. In a bowl, place mushrooms and pour hot water over. Toss well and let stand until softened and water cools. Lift mushrooms out of liquid with a slotted spoon into a strainer so excess liquid drips back into bowl. Strain excess liquids through a fine mesh strainer and discard debris. Reserve 3 cups of liquid. Chop softened mushrooms coarsely and reserve.
2.  In a kettle, heat oil to sauté vegetables:
  • Add the garlic and sauté 1 minute.
  • Stir in brown mushrooms and sauté 2 minutes.
3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, ginger, soy sauce, and ground red pepper to the same kettle.  Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Stir in chicken, noodles, bean sprouts and carrots along with reserved mushrooms and 3 cups of reserved liquid. Bring to a simmer.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5. Just before serving, stir in the green onions, vinegar, honey, sesame oil and salt. 

CCP: Hold for hot service at 140°F or higher until needed.

6. Using an 8 oz. ladle, portion 1 cup into soup bowl.  Serve immediately.

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