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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|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||1 oz.||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 1/2 tsp.|
|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.|
|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:
|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: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
|5. Just before serving, stir in the green onions, vinegar, honey, sesame oil and salt.
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.