BEEF & NOODLE BOWL WITH 50% LESS SODIUM SWANSON® BEEF BROTH

Made With:

Bases, Broths & Stocks

Swanson® 50% Less Sodium Beef Broth

100% natural Swanson® 50% Less Sodium Beef broth is made with our unique blend of delicious beef stock and is perfectly simmered with the flavors of garden vegetables with 50% less sodium than our regular broth.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 180
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 2.8g
14%
Cholesterol 20mg
7%
Sodium 348mg
15%
Total Carbohydrate 13.6g
5%
Dietary Fiber 1.7g
7%
Protein 8.4g
17%
Vitamin A 32%
Vitamin C 39%
Calcium 3%
Iron 5%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP PLUS TOPPINGS)

Yields

Made with buckwheat noodles and ground beef in Asian Beef Stock, this bowl is topped with Asian vegetables, Hoisin sauce, chili oil and lime for spicy, satisfying flavor.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 180
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 2.8g
14%
Cholesterol 20mg
7%
Sodium 348mg
15%
Total Carbohydrate 13.6g
5%
Dietary Fiber 1.7g
7%
Protein 8.4g
17%
Vitamin A 32%
Vitamin C 39%
Calcium 3%
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:

Bases, Broths & Stocks

Swanson® 50% Less Sodium Beef Broth

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Weight Measure
Swanson® 50% Less Sodium Beef Broth 1 1/2  qt.
80% lean ground beef, cooked 1 1/2  cups
cooked Japanese soba (buckwheat) noodles cups
diced tomatoes 0 3/4  cups
mushrooms, sliced 0 3/4  cups
peas 0 3/4  cups
red bell pepper, diced 0 3/4  cups
green cabbage, finely shredded 0 3/4  cups
carrot, shredded 0 3/4  cups
hoisin sauce 0 1/4  cups
chili oil 0 1/4  cups
lime, cut into 6 wedges ea.
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) beef
1 Tbsp (#60 scoop) tomatoes
1 Tbsp (#60 scoop) peas
1 Tbsp cabbage
1 tsp Hoisin sauce
1 lime wedge
1/4 cup (2 fl oz spoodle) noodles
1 Tbsp (#60 scoop) mushrooms
1 Tbsp (#60 scoop) red peppers
1 Tbsp carrots
1 tsp chili oil
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