MISO BOWL AND GREEN CURRY CUCUMBER SALAD

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

This miso style ramen bowl is made with Campbell's® Signature Low Sodium Chicken Premium Culinary Foundation enhanced with miso paste, garlic, ginger, ground pork, and vegetables. Add a side of Campbell's Reserve Thai Green Curry Cucumber Salad for a complete meal!

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Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

You may decide to build the bowl from a fresh station by following the build in the recipe. To make the bowl grab and go available, chill the broth and assemble ingredients in disposable container.

You can substitute the following as alternate protien sources: shrimp, chicken, beef or tufu.

Nutrition Facts
Serving Size
1 SERVING (1 CUP SOUP PLUS GARNISH AND 1/2 CUP CUC
Amount Per Serving
Calories 484
% Daily Value
Total Fat 20.2g
31%
Saturated Fat 4.9g
25%
Cholesterol 18mg
6%
Sodium 986mg
41%
Total Carbohydrate 61.3g
20%
Dietary Fiber 4.9g
20%
Protein 17.3g
35%
Vitamin A 59%
Vitamin C 33%
Calcium 15%
Iron 17%
Total Time

30 min.

Serving & Size

1 SERVING (1 CUP SOUP PLUS GARNISH AND 1/2 CUP CUC

Yields

This miso style ramen bowl is made with Campbell's® Signature Low Sodium Chicken Premium Culinary Foundation enhanced with miso paste, garlic, ginger, ground pork, and vegetables. Add a side of Campbell's Reserve Thai Green Curry Cucumber Salad for a complete meal!

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP SOUP PLUS GARNISH AND 1/2 CUP CUC
Amount Per Serving
Calories 484
% Daily Value
Total Fat 20.2g
31%
Saturated Fat 4.9g
25%
Cholesterol 18mg
6%
Sodium 986mg
41%
Total Carbohydrate 61.3g
20%
Dietary Fiber 4.9g
20%
Protein 17.3g
35%
Vitamin A 59%
Vitamin C 33%
Calcium 15%
Iron 17%

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
× =

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 Instructions

Ingredients & Instructions

Weight Measure
cucumber, peeled, cut into 1-inch cubes 17 oz. cups
extra firm tofu, diced 18 oz. cups
jalapeño pepper, seeded, chopped 4 oz. cups
chives, chopped 2 oz. cups
celery leaf, chopped 4 oz. cups
cilantro, chopped 1 oz. cups
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

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Campbell's® Reserve ® Thai Green Curry Sauce 3 lb.
French fried onions 12 oz. cups
1. In a medium size mixing bowl add the cucumber, tofu, jalapeño peppers, chives, celery leaves and cilantro. Mix well.

2. Add the Green Curry sauce and fried onions. Mix well.  Reserve until ready to serve.



 
Weight Measure
Ramen noodles 48 oz. cups
3. In a medium pot, cook Ramen Noodles according to package directions. Rinse noodles under cold water.  Drain, cover and hold until needed.
Weight Measure
canola oil 2 oz. 1/8  cups
garlic, minced 2 oz. 1/2  cups
ginger root, peeled, minced 1 oz. 1/8  cups
ground pork 1 lb. cups
carrot, shredded 16 oz. cups
cauliflower, chopped 15 oz. cups
green cabbage, shredded 16 oz. 6 1/2  cups
4.  Heat a medium sized pot on low. Add canola oil, garlic, ginger, and ground pork. Cook and stir on low heat for 4 minutes.
 
5. Add carrots, cauliflower and cabbage to the pot and cook for 4 minutes.
Weight Measure
water 24  cups
fresh bean sprouts 40 oz. 11  cups
sugar 1 oz. 1/8  cups
reduced sodium soy sauce 1/8  cups
miso 3/4  cups
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
orange zest, finely grated 1 oz. tsp.
6. Add water, bean sprouts. sugar, soy sauce, miso and Campbell’s foundation. Bring to a simmer for 12 minutes.

7. Add the orange zest and simmer for 40 more minutes.

8. Add the noodles to the broth and stir.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
 
 
Weight Measure
sesame oil tsp.
green onion, finely chopped 1 oz. 333/1000  cups
10. To Serve: Ladle 2 cups (TWO 8-oz spoodles) of the broth, ramen, and vegetable mixture into a 20 oz bowl.  Drizzle with 1/8 tsp sesame oil.  Garnaish with a pinch of green onions. To finish, scoop 3/4 cup (1-1/2 8 oz spoodles) of cucumber mixture into a side dish.
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