MISO BOWL AND GREEN CURRY CUCUMBER SALAD

MISO BOWL AND GREEN CURRY CUCUMBER SALAD

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 50%
Calcium 19%
Iron 17%
Total Time

30 min.

Serving & Size

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

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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!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce
3 lb.
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
cucumber 17 oz. cups
extra firm tofu 18 oz. cups
jalapeño pepper 4 oz. cups
chives 1.5 oz. cups
celery leaf 4 oz. cups
cilantro 0.5 oz. cups
French fried onions 12 oz. cups
Ramen noodles 48 oz. 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. cups
carrot 16 oz. cups
cauliflower 15 oz. cups
green cabbage 16 oz. 6 1/2  cups
water 24  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. tsp.
sesame oil tsp.
green onion 1 oz. 0 333/1000  cups
Instructions
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 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.
 
 
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.

Recipe Tip

  1. 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.
  2. You can substitute the following as alternate protien sources: shrimp, chicken, beef or tufu.
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