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.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|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: 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.