ASIAN VEGETABLE SOUP WITH SWANSON® CERTIFIED ORGANIC VEGETABLE BROTH

Made With:

Product

Swanson® Certified Organic Vegetable Broth

Made with tofu, crushed peanuts, hearty Asian vegetables and Sriracha sauce in Asian Vegetable Stock, this flavorful vegetarian soup will be a menu favorite.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 154
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 1.6g
8%
Cholesterol 0mg
0%
Sodium 320mg
13%
Total Carbohydrate 9.9g
3%
Dietary Fiber 2.7g
11%
Protein 7.4g
15%
Vitamin A 57%
Vitamin C 17%
Calcium 13%
Iron 5%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP PLUS TOPPINGS)

Yields

Made with tofu, crushed peanuts, hearty Asian vegetables and Sriracha sauce in Asian Vegetable Stock, this flavorful vegetarian soup will be a menu favorite.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 154
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 1.6g
8%
Cholesterol 0mg
0%
Sodium 320mg
13%
Total Carbohydrate 9.9g
3%
Dietary Fiber 2.7g
11%
Protein 7.4g
15%
Vitamin A 57%
Vitamin C 17%
Calcium 13%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Swanson® Certified Organic Vegetable Broth

View Product
Weight Measure
Swanson® Certified Organic Vegetable Broth 1 1/2  qt.
firm tofu, diced 1 1/2  cups
dry roasted unsalted peanuts, crushed 1 1/2  cups
carrot, peeled, diced 1/4-inch 1 1/2  cups
mushrooms, sliced 0 3/4  cups
frozen whole kernel corn 0 3/4  cups
jalapeño pepper, seeded, sliced 0 3/4  cups
sriracha hot chili sauce tbsp.
cilantro, chopped 0 1/4  cups
1. Prepare all ingredients and set up station.

2. If broth is prepared in advance of the day of service, reheat to 165° F. Hold broth for hot service at 140° F. or higher.

For each serving:
Ladle 8 oz hot broth into a 10 oz bowl.
Top broth with
2 Tbsp (#30 scoop) tofu
2 Tbsp (#30 scoop) carrots
1 Tbsp (#60 scoop) jalapeños
1 tsp cilantro
2 Tbsp (#30 scoop) peanuts
1 Tbsp (#60 scoop) corn
1 Tbsp (#60 scoop) Sriracha sauce
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