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Recipes

Mushroom and Shrimp Soba Noodles

Made With:

Soups

Verve® Carrot Parsnip Bisque with Ginger

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

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Tip

Alternatively, substitute broccoli or bok choy for broccolini.

Tip:

Total Time

40 min.

Serving & Size

1 bowl

This light and lively stir-fry is accented with sesame seeds and spices for a fresh healthy lunch or dinner plate.

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 %
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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

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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve® Carrot and Parsnip with Ginger 1 pouch (4 lb) 1  pouch (1.81kg )
water 2 cups 500  mL
soy sauce 3/4 cup 175  mL
rice vinegar 6 tbsp 90  mL
minced garlic 3 tbsp 45  mL
sesame oil 3 tbsp 45  mL
granulated sugar 1 tbsp 15  mL
diced seeded fresh red chili pepper 1 1/2 tsp 8  mL
1. In large bowl, whisk together soup, water, soy sauce, vinegar, garlic, sesame oil, sugar and chili pepper.
Ingredients Weight Measure
Weight Measure
soba noodles 1 1/2 lb 680  g
2. In pot of boiling water, blanch soba noodles for 3 to 5 minutes; drain and rinse in cold water.
Ingredients Weight Measure
Weight Measure
canola oil 3/4 cup 175  mL
peeled deveined shrimp, tails removed (16/20 count) 3 lb
whole baby button mushrooms 1 lb 454  g
salt 9 pinches 9  pinches
broccolini, blanched 3 bunches (1 lb) 3  bunches (454 g)
green onions, thinly sliced 6 (1/4 cup) 6  (0.2 oz)
sesame seeds 3 tbsp 45  mL
sriracha hot sauce 3 tbsp 45  mL
Heat 1 tbsp (15 mL) oil in skillet set over high heat; stir-fry 4 to 5 shrimp, 5 to 6 mushrooms and pinch of salt for about 1 minute or until shrimp start to curl and turn pink. Stir in 4 to 5 florets broccolini; stir-fry for 1 minute. Stir in 1 cup (250 mL/6.5 oz) soup mixture; bring to boil. Stir in 1 cup (250 mL) soba noodles; cook for about 1 minute or until sauce thickens and clings to noodles. Transfer to serving dish. Garnish with 1 tbsp (15 mL) green onions, 1 tsp (5 mL) sesame seeds and 1 tsp (5 mL) sriracha hot sauce.

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