Rich chicken broth made with Campbells® Signature Low Sodium Chicken Culinary Foundation is enhanced with ginger, soy sauce and kimchi. Then, finished with sauteed mushrooms and shredded chicken to provide a flavorful fusion soup. Delicious Asian flavor with less than 200 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|dried shiitake mushroom||8 oz.||1 1/2 cups|
|vegetable oil||2 tbsp.|
|garlic||0 1/4 cups|
|brown mushroom||1.5 lb.||9 1/2 cups|
|ginger root||0.5 oz.||2 tbsp.|
|reduced sodium soy sauce||1 tbsp.|
|ground red pepper||0 1/4 tsp.|
|cooked chicken||1.5 lb.|
|cooked Ramen noodles||1.5 lb.||6 cups|
|fresh bean sprouts||8 oz.||2 cups|
|carrot||8 oz.||2 cups|
|green onion||7 oz.||2 cups|
|rice wine vinegar||0 1/4 cups|
|sesame oil||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:
|3. Add Campbells® Signature Low Sodium Chicken Culinary Foundation, water, ginger, soy sauce and ground red pepper to same kettle. Bring to a boil, reduce heat and simmer 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: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
|5. Just before serving stir in green onions, vinegar, honey and sesame oil.
CCP- Hold hot at 140°F or higher for service.
6. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.