A simple way to go Asian - add shredded bok choy, grated ginger, garlic and julienne cut carrots to Campbell's® Condensed Chicken Noodle Soup. Add a splash of soya sauce and serve!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||15 mL||1 tbsp|
|Garlic, minced||15 mL||1 tbsp|
|Fresh Ginger, grated||15 mL||1 tbsp|
Campbell’s® Chicken Noodle Soup
|Water||2 L||64 oz|
|Bok Choy, shredded||360 g||12 oz|
|Carrots, julienne cut||360 g||12 oz|
|Green Onion, chopped||125 mL||1/2 cup|
|Sesame Oil (optional)||15 mL||1 tbsp|
|Soya Sauce||65 mL (or to taste)||1/4 cup (or to taste)|
|1. Sauté garlic and ginger in vegetable oil over low heat being careful not to burn garlic.|
|2. Add soup and water. Bring to a boil and then reduce heat to simmer approximately 1 hour.|
|3. Add the remaining bok choy, carrots and green onions and cook 15 more minutes. Before serving stir in green onions, sesame oil and soya sauce (to taste).|