An aromatic twist on classic French onion soup with ramen noodles, scallions, ginger and star anise.
- Total time:
60 minutes
- Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
vegetable oil | |
0.25 cup |
|
onion , sliced thin |
55.0 oz. |
12 cup |
|
mushrooms , sliced |
32.0 oz. |
12 cup |
|
spring onions (scallions) , green and white separated, sliced thin |
13.0 oz. |
3 bunch |
|
garlic , minced |
1.0 oz. |
0.25 cup |
|
ginger root , peeled, minced |
2.0 oz. |
0.333 cup |
|
black pepper , ground | |
1.5 tsp. |
|
38% less sodium soy sauce | |
1 tbsp. |
|
Campbell’s® Beef Consommé , 50 ounce | |
1 can |
|
water | |
50 fl oz. |
|
star anise , pod | |
3 ea. |
|
cooked Ramen noodles , ounce |
32.0 oz. |
0 |
1. Cook noodles according to package directions. Drain and reserve.
2. Heat oil in a large rondeau over medium heat. Add in sliced onions and cook for 15 minutes, stirring occasionally.
3. Add in mushrooms and white parts of sliced scallions. Turn heat up to medium high. Cook 15 minutes stirring often.
4. Lower heat to medium low and add in garlic, ginger and black pepper. Cook 5 minutes stirring often.
5. Add in Low Sodium Soy Sauce and stir well. Add in Campbell’s® Beef Consommé and water. Tie Star Anise pods in cheese cloth and add to the soup. Simmer on low, covered for 45 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To serve, remove star anise pods. Place 2 oz. cooked noodles in a bowl then ladle 8 oz. of soup on top. Garnish with green parts of sliced scallions.
An aromatic twist on classic French onion soup with ramen noodles, scallions, ginger and star anise.
-
Total time:
60 minutes
-
Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
vegetable oil | |
0.25 cup |
|
onion , sliced thin |
55.0 oz. |
12 cup |
|
mushrooms , sliced |
32.0 oz. |
12 cup |
|
spring onions (scallions) , green and white separated, sliced thin |
13.0 oz. |
3 bunch |
|
garlic , minced |
1.0 oz. |
0.25 cup |
|
ginger root , peeled, minced |
2.0 oz. |
0.333 cup |
|
black pepper , ground | |
1.5 tsp. |
|
38% less sodium soy sauce | |
1 tbsp. |
|
Campbell’s® Beef Consommé , 50 ounce | |
1 can |
280000027513|
water | |
50 fl oz. |
|
star anise , pod | |
3 ea. |
|
cooked Ramen noodles , ounce |
32.0 oz. |
0 |
1. Cook noodles according to package directions. Drain and reserve.
2. Heat oil in a large rondeau over medium heat. Add in sliced onions and cook for 15 minutes, stirring occasionally.
3. Add in mushrooms and white parts of sliced scallions. Turn heat up to medium high. Cook 15 minutes stirring often.
4. Lower heat to medium low and add in garlic, ginger and black pepper. Cook 5 minutes stirring often.
5. Add in Low Sodium Soy Sauce and stir well. Add in Campbell’s® Beef Consommé and water. Tie Star Anise pods in cheese cloth and add to the soup. Simmer on low, covered for 45 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To serve, remove star anise pods. Place 2 oz. cooked noodles in a bowl then ladle 8 oz. of soup on top. Garnish with green parts of sliced scallions.
