Annie Chun's Shoyu Ramen Soup Bowl Description
Get ready to be instantly transported to an authentic ramen house. Our take on this popular soup blends savory vegetable broth with tender ramen noodles, green onions, carrots and corn. Delicious broth and perfectly cooked noodles, on your table in just 2 minutes.
Free Of
GMO, animal products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Bowl (153 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 240 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 890 mg | 39% |
|
| Total Carbohydrate | 49 g | 18% |
|
| Dietary Fiber | 4 g | 14% |
|
| Total Sugars | 3 g | |
|
| Includes Added Sugars | 3 g | 6% |
|
| Protein | 6 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 180 mg | 4% |
|
Other Ingredients: Ramen noodles: water, wheat flour, less than 2% of salt, lactic acid.
Soup base: water, maltodextrin, soy sauce (water, soybeans, wheat, salt), vegetable soup base (vegetable [carrot, celery, onion], salt, sugar, tapioca maltodextrin, yeast extract, onion powder, corn starch, garlic powder, turmeric, flavor), sugar, sesame oil, salt, granulated soy sauce (soy sauce [soybeans, wheat, salt], maltodextrin, salt), canola oil, less than 2% of yeast extract, onion powder, garlic powder, xanthan gum, black pepper, ginger powder, rosemary extract (sunflower oil, rosemary extract).
Topping: dehydrated green onion, dehydrated carrot, dehydrated corn, potassium carbonate, glucose.
Contains: soy, wheat.
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Lemon Tortellini Soup
Nothing summers up a soup like a spritz of lemon and a sprig of dill! Make a summer meal out of this lemon tortellini soup recipe – a Greek twist on the Italian classic. Its creamy, lemony veggie broth is reminiscent of the traditional Greek soup
avgolemono, yet it’s loaded with bite-sized pasta and a generous bunch of vibrant spinach. The addition of tortellini and spinach transform the light starter soup into a satisfying meal. Chill for a soup to beat the heat, or keep it steamy for a cozy evening meal. Don’t save leftovers more than a day as the tortellini can quickly lose their texture.
Lemon Tortellini Soup
- 1 (12 oz.) bunch spinach, coarsely chopped
- 1 bunch fresh dill (coarsely chopped)
- 8 cups vegetable stock
- 1 (10 oz.) pkg. tortellini
- 2 lemons or 1/4 cup lemon juice
- 4 large eggs
- Salt and pepper to taste
Toppings
- Extra virgin olive oil
- Parmesan
- In large pot, bring vegetable stock to a boil.
- Add tortellini and cook 3 minutes. Remove tortellini from stock using slotted spoon and place into 4 bowls. Set stock and tortellini bowls aside.
- In medium bowl, whisk lemon juice, eggs and black pepper until combined.
- Bring stock back to low simmer. With ladle, gradually drizzle 1 cup stock into egg mixture, whisking constantly so the broth warms the eggs without cooking them.
- Pour warm egg mixture into simmering broth pot. Whisk 6 minutes or until mixture is slightly thick.
- Season with salt and pepper to taste.
- Remove from heat and add spinach and dill, stirring until wilted.
- Ladle soup into tortellini bowls and top with a drizzle of extra virgin olive oil and shaved parmesan.
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