1-800-461-SOUP(7687)

Asian Noodle Bowl

Made With:

Soups

CLASSIC CHICKEN BROTH

Use Campbell's Broth as a versatile flavour tool to create great meals. Campbell's Chicken or Beef broths are seasoned with the right blend of herbs and spices to make any dish special.

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Total Time

20 min.

Serving & Size

15 oz / 470 mL

Yields

Capitalize on the trend for Asian-inspired foods with this chicken noodle bowl. Serve with a selection of flavourful garnishes table-side to allow your patrons to customize their dish.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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
× =

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
Weight Measure
Vegetables, assorted* 1 lbs 600  g
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 48 oz 1 1/2  L
Thin Asian Noodles 30 oz 900  g
1. Prepare vegetables and mix broth with water and heat. Prepare noodles according to supplier directions.
Weight Measure
Toppings (optional for customer):
Cilantro, chopped 2 tbsp 30  mL
Green Onions, chopped 3 oz 90  g
Crispy Noodles 5 oz 150  g
Hot Sauce 2 tbsp 30  mL
Soya Sauce 2 tbsp 30  mL
3. Offer customer choice of toppings.
2. For each bowl, place 3 oz (90 g) noodles in bottom of bowl. Top with 2 oz veggies. Pour in 9-½ oz broth.
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