Oriental Mushroom and Noodle Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lb | Mushrooms, shiitake or white mushrooms, sliced |
| 2.00 | b | Scallions cut into 1/2" length |
| 0.50 | lb | Red Pepper diced |
| 1.00 | lb | Snow peas biased cut |
| 0.30 | lb | Bamboo shoots, canned julienned |
| 0.50 | lb | LEGOUT ® 095 Low Sodium Chicken Base 12 x 1 Lb |
| 2.00 | gal | Water |
| 1.00 | lb | Chinese mami noodles cooked |
| 10.00 | oz | Soy sauce, low sodium |
| 3.00 | oz | Sesame oil |
| 1.00 | cup | Cilantro |
| 0.13 | cup | Chili paste with garlic |
Preparation
1) In a soup kettle, sweat saute the scallions, mushrooms, red pepper, snow peas and bamboo shoots in a little water until soft.
2) Add water and LeGout 095 LS Chicken Base. Cook around 5 minutes until base is dissolved.
3) Add noodles, soy sauce, chili paste.
4) Finish with cilantro and sesame oil.
5) Hold hot (140 degrees or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees or below.
Shelf Life:
Use within 24 hours. Reheat quickly (per HACCP) to internal temperature of 165 degrees.
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