FRENCHY FUSION NOODLE BOWLS

Made With:

Soups

Campbelll's® Classic French Onion Soup

A traditional soup made with fresh, tender onions in a savory beef stock.

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Tip

Try substituting undon noodles for vermicelli pasta in this recipe.

2 pounds dry vermicelli pasta or dry undon noodles will yield 1 gallon cooked noodles.

Nutrition Facts
Serving Size
2 CUP
Amount Per Serving
Calories 546
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 3.8g
19%
Cholesterol 59mg
20%
Sodium 1997mg
83%
Total Carbohydrate 58.4g
19%
Dietary Fiber 5.7g
23%
Protein 31.7g
63%
Vitamin A 66%
Vitamin C 70%
Calcium 7%
Iron 24%
Total Time

45 min.

Serving & Size

2 CUP

Yields

Chef Tim “Bo” Bernard’s Asian-inspired take on French onion soup, mixes ingredients such as cooked udon noodles, julienne-cut red pepper, flank steak with Campbell’s® 50-oz. French Onion soup.

Nutrition Facts

Nutrition Facts
Serving Size
2 CUP
Amount Per Serving
Calories 546
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 3.8g
19%
Cholesterol 59mg
20%
Sodium 1997mg
83%
Total Carbohydrate 58.4g
19%
Dietary Fiber 5.7g
23%
Protein 31.7g
63%
Vitamin A 66%
Vitamin C 70%
Calcium 7%
Iron 24%

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:

Soups

Campbelll's® Classic French Onion Soup

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Weight Measure
Campbelll's® Classic French Onion Soup 100 oz. cans
water 1 1/2  qt.
reduced sodium soy sauce cups
red wine vinegar 0 33/100  cups
ginger root, peeled, minced tbsp.
crushed red pepper 0 1/4  tsp.
1. In large stock pot, heat soup, stock, soy sauce, rice vinegar and pepper flakes over medium high heat to a boil; reduce heat and simmer 15 minutes.
2. Keep warm until ready to use. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.
Weight Measure
vegetable oil 0 3/4  cups
beef flank steak, thinly sliced 3 lb.
carrot, shredded cups
water chestnuts, canned, sliced, drained cups
red bell pepper, julienned qt.
bean sprouts cups
3. For Each Serving: In large skillet or wok heat 2 tsp. oil over high heat; add 3 oz. beef strips and sauté 1 minute or until browned on all sides. Remove and hold.
4. Add 2 Tbsp. each carrot shreds and water chestnut slices and sauté briefly, about 15 seconds. Return beef to skillet along with 1/4 cup peppers and 2 Tbsp. bean sprouts and continue to cook 15 seconds, stirring constantly.
Weight Measure
vermicelli pasta, cooked gallons
green onion, sliced 2 oz. cups
5. To Serve: Place 1 cup cooked noodles into bottom of a service bowl and top with stir-fried beef and vegetables mixture. Ladle 1 cup Onion broth over top and sprinkle top with 1 Tbsp. sliced scallions to garnish. Serve while hot.
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