ASIAN CHICKEN NOODLE SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.6g
3%
Cholesterol 26mg
9%
Sodium 569mg
24%
Total Carbohydrate 31.7g
11%
Dietary Fiber 2.4g
10%
Protein 15.6g
31%
Vitamin A 36%
Vitamin C 7%
Calcium 4%
Iron 5%
Total Time

40 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.6g
3%
Cholesterol 26mg
9%
Sodium 569mg
24%
Total Carbohydrate 31.7g
11%
Dietary Fiber 2.4g
10%
Protein 15.6g
31%
Vitamin A 36%
Vitamin C 7%
Calcium 4%
Iron 5%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
dried shiitake mushroom 8 oz. 1 1/2  cups
water qt.
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.
Weight Measure
vegetable oil tbsp.
garlic, peeled, minced 1 oz. 0 1/4  cups
brown mushroom, coarsely chopped 2 lb. 9 1/2  cups
2.  In a kettle, heat oil to sauté vegetables:
  • Add the garlic and sauté 1 minute.
  • Stir in brown mushrooms and sauté 2 minutes.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
ginger root, peeled, minced 1 oz. tbsp.
reduced sodium soy sauce 1 1/2  tsp.
ground red pepper 0 1/4  tsp.
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.
Weight Measure
cooked chicken, shredded 2 lb.
cooked Ramen noodles, roughly chopped 2 lb. cups
fresh bean sprouts 8 oz. cups
carrot, shredded 8 oz. cups
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.



 
Weight Measure
green onion, thinly sliced 7 oz. cups
rice wine vinegar 0 1/4  cups
honey tbsp.
sesame oil tbsp.
kosher salt 1 1/2  tbsp.
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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