CAMPBELL’S FRESH PREPARED SOUP SPOT®: VEGETARIAN PHO NOODLE SOUP WITH SOUP CUSTOMIZER TM GR. 9-12

CAMPBELL’S FRESH PREPARED SOUP SPOT®: VEGETARIAN PHO NOODLE SOUP WITH SOUP CUSTOMIZER TM GR. 9-12

Nutrition Facts

Serving Size
1 SERVING (see method for instructions)
Amount Per Serving
Calories 218
% Daily Value
Total Fat 7.8g
12%
Saturated Fat 0.7g
4%
Cholesterol 0mg
0%
Sodium 857mg
36%
Total Carbohydrate 27.8g
9%
Dietary Fiber 5.9g
24%
Protein 13g
26%
Vitamin A 29%
Vitamin C 24%
Calcium 44%
Iron 14%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.75c
  • darkGreen: 0.125c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.625c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 SERVING (see method for instructions)

Add To Pantry

This flavorful spin on a Vietnamese noodle soup favorite made with Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™ is an easy to prepare vegetarian entrée you can offer as part of a complete reimbursable meal.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
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.

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
Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™
16 lb.
pouches
bean sprouts 66 oz. 15  cups
cole slaw mix (shredded cabbage and carrots) 37 oz. 15  cups
bok choy 37 oz. 15  cups
green onion 19 oz. 7 1/2  cups
whole grain spaghetti 124 oz. 30  cups
firm tofu 120 oz.
Instructions
 1. Prepare Soup Customizer™ with water according to package directions.

CCP: Heat to 165°F for one minute.
CCP: Hold for hot service at 160°F.
 
2. Prepare the vegetables.  Keep each vegetable in separate pans or bowls until bowls are pre-assembled.

CCP: Hold at 41°F until bowls are pre-assembled.

3. To pre-assemble each serving, place the following ingredients in a 16oz. bowl:

- 1/2 cup (#8 scoop) noodles
-  2 oz. (#16 scoop) tofu
- 1/4 cup (#16 scoop) bean sprouts
- 1/4 cup (#16 scoop) cole slaw mix
- 1/4 cup (#16 scoop) bok choy
- 2 tbsp. (#30 scoop) green onion

b. Use tongs to gently toss all of the ingredients in the bowl together.

c. Place a lid on each bowl.

CCP: Hold at 41°F until bowls are served.

4. To serve:

a. Remove the lid from the bowl.

b. Use an 8 oz. ladle to portion 1 cup of hot broth into the bowl.

c. Replace lid on bowl. Serve immediately.

Recipe Tip

  1. Consider substituting raw green onion, unblanched, for the onions in this recipe.
  2. Offer with 1 oz equivalent whole grain dinner roll or crackers, 1/4 cup veggie sticks, 1 cup fruit, and 8 oz. milk for a complete reimbursable meal.
  3. Garnish each bowl with fresh sliced jalapeno peppers and a dash of sriracha sauce, if desired.
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