Chef Tim Bo Bernards Asian-inspired take on French onion soup, mixes ingredients such as cooked udon noodles, julienne-cut red pepper, flank steak with Campbells® 50-oz. French Onion soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|water||1 1/2 qt.|
|reduced sodium soy sauce||1 cups|
|red wine vinegar||0 33/100 cups|
|ginger root||1 tbsp.|
|crushed red pepper||0 1/4 tsp.|
|vegetable oil||0 3/4 cups|
|beef flank steak||3 lb.|
|water chestnuts||2 cups|
|red bell pepper||1 qt.|
|bean sprouts||2 cups|
|vermicelli pasta, cooked||1 gallons|
|green onion||2 oz.||1 cups|
|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.
|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.
|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.|
- 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.