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 tablespoon sugar, 4 cups water, 1 cinnamon stick, 2 star anise, pinch of black pepper, 1 teaspoon minced ginger root, and 1 Tablespoon low sodium soy sauce in bowl.  Makes 30 fluid ounces.

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 (1- 1/4 CUP BROTH PLUS GARNISH)
Amount Per Serving
Calories 250
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.2g
6%
Cholesterol 120mg
40%
Sodium 358mg
15%
Total Carbohydrate 34.1g
11%
Dietary Fiber 2.5g
10%
Protein 17.8g
36%
Vitamin A 6%
Vitamin C 19%
Calcium 5%
Iron 9%
Total Time

30 min.

Serving & Size

1 SERVING (1- 1/4 CUP BROTH PLUS GARNISH)

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 (1- 1/4 CUP BROTH PLUS GARNISH)
Amount Per Serving
Calories 250
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.2g
6%
Cholesterol 120mg
40%
Sodium 358mg
15%
Total Carbohydrate 34.1g
11%
Dietary Fiber 2.5g
10%
Protein 17.8g
36%
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 28  fl oz.
boneless pork tenderloin 32 oz.
1.To prepare Pork:
  • Follow instructions in the Chef Tips to make a Shoyu marinade.
  CCP: Cover and hold at 41°F until needed.
  • 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 for hot service at 140°F or higher.

 
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 2 1/4  tsp.
reduced sodium soy sauce 2 1/4  tsp.
ground white pepper 2 1/4  tsp.
fish sauce 2 1/4  tsp.
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.
water 24  cups
2. To prepare Broth:
  • Heat medium sized pot on low. Add sesame oil, garlic and ginger. Stir for 2 minutes.
 
  • Add sake, soy sauce, white pepper and fish sauce. Stir for 30 seconds.
 
  • Add Campbell's Signature Low Sodium Chicken Culinary Foundation and water. Bring to a simmer.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher.


 
Weight Measure
cooked Ramen noodles 78 oz. 12 1/2  cups
hard cooked egg, large, peeled, sliced in half 13  ea.
seaweed (nori), broken into 25 pieces sheets
radish, thinly sliced 27 oz. 6 1/4  cups
green onion, chopped 1 oz. 0 1/2  cups
lime, cut into 4 wedges ea.
cilantro, broken in half 2 oz. 12 1/2  sprigs
3. To assemble, using a #8 scoop portion 1/2 cup Ramen noodles the  into the bottom of a 20 oz. bowl. Using a 12 oz. ladle, top with 10 oz. (1- 1/4 cup) prepared broth. Garnish each bowl with the following and serve immediately.
  • 1/2 hard cooked egg
  •  3 thin slices pork (total of 3/4 oz.)
  •  1 piece nori
  • #16 scoop, 1/4 cup radish
  •  1 teaspoon onions
  •  1 lime wedge
  •  1/2 sprig cilantro




 
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