SOBA BOWL WITH KALE & MUSHROOMS (SMALL)

SOBA BOWL WITH KALE & MUSHROOMS (SMALL)

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)

Add To Pantry

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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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
olive oil tbsp.
water 24  cups
ginger root 1.5 oz. 0 1/2  cups
garlic 3.25 oz. 0 1/2  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.
Brussels sprouts 26 oz. 8 3/8  cups
mushrooms 15.75 oz. cups
kale 19 oz. cups
zucchini 24 oz. cups
cooked Japanese soba (buckwheat) noodles 42 oz. 10 1/2  cups
sesame seeds 2 oz. 0 1/2  cups
green onion 1.5 oz. 0 1/2  cups
Thai chili pepper 7.5 oz. 4 1/2  ea.
Thai basil 0.5 oz. 0 1/2  cups
Instructions
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.

 
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.
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


 

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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