SOBA BOWL WITH KALE & MUSHROOMS (SMALL)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Tip

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

Nutrition Facts
Serving Size
1 SERVING (3/4 CUP BROTH PLUS GARNISH)
Amount Per Serving
Calories 85
% Daily Value
Total Fat 2.2g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 189mg
8%
Total Carbohydrate 14g
5%
Dietary Fiber 1.7g
7%
Protein 3.5g
7%
Vitamin A 33%
Vitamin C 70%
Calcium 5%
Iron 5%
Total Time

30 min.

Serving & Size

1 SERVING (3/4 CUP BROTH PLUS GARNISH)

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (3/4 CUP BROTH PLUS GARNISH)
Amount Per Serving
Calories 85
% Daily Value
Total Fat 2.2g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 189mg
8%
Total Carbohydrate 14g
5%
Dietary Fiber 1.7g
7%
Protein 3.5g
7%
Vitamin A 33%
Vitamin C 70%
Calcium 5%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

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

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water 24  cups
reduced sodium soy sauce tbsp.
rice wine vinegar tsp.
sugar 10  tsp.
sriracha hot chili sauce 1 1/2  tbsp.
Chinese 5 spice powder 2 1/2  tbsp.
Aji-Mirin 1 1/2  tbsp.
1.To prepare broth:
 
•In medium pot or kettle, add Campbell's Signature Low Sodium Vegetarian Vegetable Premium Culinary Foundation and water.  Bring to a simmer.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
•Add soy sauce, rice wine vinegar, sugar, sriracha, Chinese 5 spice powder and Aji-Miran. Stir for 30 seconds.  Reserve.

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

 
Weight Measure
olive oil tbsp.
ginger root, peeled, minced 2 oz. 0 1/2  cups
garlic, minced 3 oz. 0 1/2  cups
Brussels sprouts 26 oz. 8 3/8  cups
mushrooms, sliced 16 oz. cups
kale, rough chopped 19 oz. cups
zucchini, quartered, thinly sliced 24 oz. cups
2. To prepare vegetable mixture:
 
•Heat large pan on low.

•Add olive oil, ginger, and garlic. Cook for 2 minutes.

•Add Brussel sprouts, mushrooms, kale and zucchini. Cook for 4 minutes, stirring constantly.

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 Japanese soba (buckwheat) noodles 42 oz. 10 1/2  cups
sesame seeds 2 oz. 0 1/2  cups
green onion, chopped 2 oz. 0 1/2  cups
Thai chili pepper, julienned 8 oz. 4 1/2  ea.
Thai basil, chopped 1 oz. 0 1/2  cups
3.To assemble, portion the following into the bottom of a 10 oz. bowl.
 
  • #16 scoop, 1/4 cup noodles
  • #8 scoop, 1/2 cup vegetable mixture
4. Using a 6 oz. ladle, top with 3/4 cup prepared broth. 

5. Garnish with 1/4 tsp each green onions, Thai chili pepper, and Thai basil, and 1/8 tsp sesame seeds. Serve immediately


 
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