SHOYU RAMEN BOWL (LARGE)

Made With:

Bases, Broths & Stocks

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

* To make the Shoyu Marinade, simply combine 1-1/2 tsp sugar, 2 cups water, 1/2 cinnamon stick, 1 star anise, a dash of black pepper, 1/2 tsp minced ginger root, and 1-1/2 tsp low sodium soy sauce in bowl.  Cover and store under refrigeration for up to 3 days until ready to use.
 

Instead of building the bowl from a station with a hot steam table as described in the recipe method, you can chill all of the recipe components after preparation and assemble them in disposable containers for quick grab and go service.

Try substituting shrimp, chicken, beef, or tofu for the pork in this recipe.

Sriracha sauce can be added for a more robust flavor.

Nutrition Facts
Serving Size
1 SERVING (2 CUPS BROTH, 1 CUP NOODLES PLUS TOPPIN
Amount Per Serving
Calories 294
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.1g
6%
Cholesterol 113mg
38%
Sodium 567mg
24%
Total Carbohydrate 45.2g
15%
Dietary Fiber 2.1g
8%
Protein 16.9g
34%
Vitamin A 6%
Vitamin C 19%
Calcium 5%
Iron 9%
Total Time

30 min.

Serving & Size

1 SERVING (2 CUPS BROTH, 1 CUP NOODLES PLUS TOPPIN

Yields

This Shoyu style ramen bowl is made with Campbell's Signature Low Sodium Chicken Culinary Foundation enhanced with fish sauce, garlic, ginger, and a splash of Sake. Finishing this bowl with roasted pork, nori and hard boiled egg makes this dish filling and fun. 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 CUPS BROTH, 1 CUP NOODLES PLUS TOPPIN
Amount Per Serving
Calories 294
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.1g
6%
Cholesterol 113mg
38%
Sodium 567mg
24%
Total Carbohydrate 45.2g
15%
Dietary Fiber 2.1g
8%
Protein 16.9g
34%
Vitamin A 6%
Vitamin C 19%
Calcium 5%
Iron 9%

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

Weight Measure
Shoyu Marinade 14  fl oz.
boneless pork tenderloin 24 oz.
1. Follow the instructions in the Chef Tips to make a Shoyu marinade.  Cover and marinate the pork in refrigerator overnight.

CCP: Cover and hold at 41°F until needed.

2. Preheat oven to 400°F.  Cook pork tenderloin for 20-30 minutes. Slice into 1/4 ounce slices.  Cover and hold for service.

CCP: Cook pork to a minimum internal temperature of 145°F.

CCP: Hold at 140°F until bowls are assembled.
Weight Measure
Ramen noodles 48 oz.
3.  In medium pot, cook Ramen noodles according to package directions.  Rinse under cold water.  Drain, cover and refrigerate until needed. 
Weight Measure
sesame oil 0 1/8  cups
garlic, minced 3 oz. 0 1/2  cups
ginger root, peeled, minced 1 oz. 0 1/4  cups
sake tbsp.
reduced sodium soy sauce tbsp.
ground white pepper tsp.
fish sauce 2 1/2  tbsp.
4. Heat a medium sized pot on low. Add the sesame oil, garlic and ginger in the pot and stir for 2 minutes.
 
5. Add the sake, soy sauce, white pepper and fish sauce. Stir for 30 seconds.
 
Weight Measure
water 24  cups
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
6. Add the water and Campbell's Signature Low Sodium Chicken Culinary Foundation. Bring to a simmer.

7. 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
hard cooked egg, large, peeled, sliced in half 14  ea.
seaweed (nori), broken into 25 pieces sheets
radish, thinly sliced 29 oz. cups
green onion, thinly sliced, 1/4-inch 3 oz. cups
lime, cut into 4 wedges ea.
cilantro, broken in half 2 oz. 13 1/2  sprigs
8. To Serve: Ladle 2 cups (TWO 8-oz ladles) of broth and noodles into a 20 oz bowl. Add 1 hard cooked egg half in the center of the bowl. Add 1 thin slice of pork tenderloin on 2 sides of the bowl. Garnish with a 1 piece of nori, 1/4 cup radish, 2 tsp. onions, a lime wedge and a small piece of cilantro. Serve immediately.
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