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!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|cucumber||17 oz.||4 cups|
|extra firm tofu||18 oz.||4 cups|
|jalapeño pepper||4 oz.||1 cups|
|chives||1.5 oz.||1 cups|
|celery leaf||4 oz.||2 cups|
|cilantro||0.5 oz.||1 cups|
|French fried onions||12 oz.||4 cups|
|Ramen noodles||48 oz.||8 cups|
|canola oil||1.5 oz.||0 1/8 cups|
|garlic||2 oz.||0 1/2 cups|
|ginger root||0.5 oz.||0 1/8 cups|
|ground pork||1 lb.||5 cups|
|carrot||16 oz.||5 cups|
|cauliflower||15 oz.||4 cups|
|green cabbage||16 oz.||6 1/2 cups|
|fresh bean sprouts||40 oz.||11 cups|
|sugar||1 oz.||0 1/8 cups|
|reduced sodium soy sauce||0 1/8 cups|
|miso||0 3/4 cups|
|orange zest||0.5 oz.||8 tsp.|
|sesame oil||4 tsp.|
|green onion||1 oz.||0 333/1000 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.
|3. In a medium pot, cook Ramen Noodles according to package directions. Rinse noodles under cold water. Drain, cover and hold until needed.|
|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.
|6. Add water, bean sprouts. sugar, soy sauce, miso and Campbells 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.
|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.|
- 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.