Made With:
Tip
For each portion, heat 75 g (2.5 oz) ramen noodles and add to bowl. Ladle in 1 1/3 cups (330 mL) soup. Garnish with 1/4 cup (60 mL) spinach, 2 tbsp (30 mL) carrots, 2 tbsp (30 mL) corn, 1 halved soft-boiled egg, and 1 tbsp (15 mL) shredded nori.
Nutrition Facts
Total Time
Not Available
Serving & Size
1 12th recipe
Yields
Nutrition Facts
Nutrition Facts
Estimate your profit
| 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.
| Profit Per Meal | ||||
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| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| 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
| Instructions |
| 1 | Prepare soup as directed. |
| 2 | Sauté spinach in oil for 2 to 3 minutes or until wilted. Stir soy sauce and ginger into soup; bring to simmer. |
