SOBA BOWL WITH KALE & MUSHROOMS (LARGE)

SOBA BOWL WITH KALE & MUSHROOMS (LARGE)

Nutrition Facts

Serving Size
1 SERVING (2 CUPS PLUS GARNISHES)
Amount Per Serving
Calories 154
% Daily Value
Total Fat 6.1g
9%
Saturated Fat 0.7g
4%
Cholesterol 0mg
0%
Sodium 448mg
19%
Total Carbohydrate 21.1g
7%
Dietary Fiber 3.4g
14%
Protein 5.9g
12%
Vitamin A 64%
Vitamin C 141%
Calcium 11%
Iron 9%
Total Time

30 min.

Serving & Size

1 SERVING (2 CUPS PLUS GARNISHES)

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Soba noodles, kale, and mushrooms in a rich bold flavored vegetarian broth Made with Campbell's® Signature Low Sodium Vegetarian Vegetable Premium Culinary Foundation.
 

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® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
cooked Japanese soba (buckwheat) noodles 24 oz. cups
olive oil 0 1/2  cups
ginger root 0.75 oz. 0 1/2  cups
garlic 4 oz. cups
Brussels sprouts 32 oz. 10 1/2  cups
mushrooms 20 oz. cups
kale 23 oz. 10  cups
zucchini 36 oz. cups
reduced sodium soy sauce 0 1/2  cups
rice wine vinegar 0 1/2  cups
sugar tbsp.
sriracha hot chili sauce tbsp.
Chinese 5 spice powder tsp.
Aji-Mirin 0 1/2  cups
water 24  cups
green onion 1.75 oz. 0 1/2  cups
sesame seeds 2.5 oz. 0 1/2  cups
Thai chili pepper 9.5 oz. ea.
Thai basil 0.5 oz. 0 1/2  cups
Instructions
1.  Prepare soba noodles according to package directions. Rinse noodles under cold water. Drain, cover and refrigerate until needed.
2.  Heat a medium sized pot on low. Add olive oil, ginger, and garlic. Cook for 2 minutes.
3.  Add brussel sprouts, mushrooms, kale and zucchini. Stir while cooking for 4 minutes.
4.  Add soy sauce, rice wine vinegar, sugar, sriracha, Chinese 5 spice powder, and Aji-Miran. Stir for 30 seconds.
5.  Add water and Campbell's Signature Low Sodium Vegetarian Vegetable Culinary Foundation and bring to a simmer.

6. 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 for hot service at 140°F or higher.


 
7.  To Serve: Portion 2 cups (TWO 8 oz ladle) of the broth/noodle/vegetable mixture into a 20 oz bowl.  Garnish with 1/2 tsp each green onions, sesame seeds, Thai chili pepper, and Thai basil. Serve immediately.

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 add protien, such as shrimp, pork or beef.  As a protein alternative, try adding tofu.
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