Flavor Packed Ramen
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
4.75 pounds Whole grain spaghetti noodles, dry
2 gallons Vegetable broth
1/2 cup Ginger, ground
1 cup Garlic, granulated
1 ¼ cup Soy sauce, low sodium
1 ½ Tbsp. Salt
1 ½ Tbsp. Black pepper
1 gallon Water
1.75 pounds Lentils
8 ounces Oil
4.50 pounds Carrots, shredded
6.25 pounds Mushrooms, sliced
4.75 pounds Corn, frozen, thawed
2 pounds Green onion, sliced
6.25 pounds Tofu, firm, drained and cubed
13.25 pounds Baby Spinach
Servings: 100
Ingredients
9.50 pounds Whole grain spaghetti noodles, dry
4 gallons Vegetable broth
1 cup Ginger, ground
2 cups Garlic, granulated
2 ½ cup Soy sauce, low sodium
3 Tbsp. Salt
3 Tbsp. Black pepper
2 gallons Water
3.50 pounds Lentils
16 ounces Oil
9 pounds Carrots, shredded
12.25 pounds Mushrooms, sliced
9.25 pounds Corn, frozen, thawed
3.75 pounds Green onion, sliced
12.5o pounds Tofu, firm, drained and cubed
26.50 pounds Baby Spinach
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. Prepare pasta according to directions. Drain. Transfer to full steam table pans and cover with plastic wrap. Store in warming unit until meal service.
2. In large high sided pot or steam kettle. Add the vegetable broth, ginger, garlic, soy sauce, salt and pepper, water, and whisk to combine. Then, add lentils and simmer over low heat, for approximately 20 minutes. Turn off heat, set aside.
3. Heat the vegetable oil in a large tilt skillet over medium heat. Add the shredded carrots, sliced mushrooms and corn, green onion and cook for 3 minutes stirring occasionally. Add the cubed tofu and cook for 3 minutes, stirring occasionally. Finally, add the spinach and cook just until wilted, approximately 3 minutes.
4. Combine with previously warmed broth. Heat stock and vegetable mix together until hot.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above. HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
In a bowl place 1 cup cooked pasta. Using a 12 oz ladle, spoon broth containing vegetables, lentils, and tofu over noodles.
Each serving provides: 2 meat alternates, 2-ounce grain equivalents, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, and ¼ starchy vegetable.
Nutrition information per serving
Calories: 389 Total Fat: 9g Saturated Fat: 1.3g Monounsaturated Fat: 3g Polyunsaturated Fat: 3.7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 65g Fiber: 15g Total Sugars: 6g Protein: 17g Sodium: 624mg Vitamin A: 450μg Vitamin C: 14mg Calcium: 96mg Iron: 4.4mg Folate: 166μg
