Go Back Email Link
Print Recipe Add to Collection
3.84 from 6 votes

Chicken Ramen State(Iowa) Child Nutrition Agency Developed Recipe

Earthy and aromatic Asian-flavored chicken soup featuring nutrient-dense vegetables.
NSLP/SBP CREDITING INFORMATION
1 ½ cups provides Crediting Edamame as Meat Alternate: ⅛ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable, 2 oz equivalent meats/meat alternates, 1 oz equivalent grains
Or
Crediting Edamame as Vegetable: ¼ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable, 1 ½ oz equivalent meats/meat alternates, 1 oz equivalent grains
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 204

Ingredients

50 Servings

    Weight

    • 7 lb 8 oz Chicken breast, boneless, skinless
    • 3 lb 12 oz *Carrots, peeled and shredded
    • 2 lb 14 oz *Onion, diced
    • 4 ⅘ oz Garlic, fresh, minced
    • 1 ⅗ oz Ginger, fresh, minced
    • 1 ½ oz Sesame oil (or canola oil)
    • 12 oz Soy sauce, low sodium
    • 40 lb Chicken stock, low sodium
    • 3 lb 4 oz Soba or spaghetti noodles, whole wheat, dry
    • 2 lb Edamame, shelled

    Measure

    • - - Chicken breast, boneless, skinless
    • 3 qt *Carrots, peeled and shredded
    • 2 qt *Onion, diced
    • ¾ cup Garlic, fresh, minced
    • ⅓ cup Ginger, fresh, minced
    • 3 Tbsp Sesame oil (or canola oil)
    • 1 ¼ cups Soy sauce, low sodium
    • 5 gal Chicken stock, low sodium
    • - - Soba or spaghetti noodles, whole wheat, dry
    • 1 qt 1 cup Edamame, shelled

    100 Servings

      Weight

      • 15 lb Chicken breast, boneless, skinless
      • 7 lb 8 oz *Carrots, peeled and shredded
      • 5 lb 12 oz *Onion, diced
      • 9 ⅗ oz Garlic, fresh, minced
      • 3 oz Ginger, fresh, minced
      • 3 oz Sesame oil (or canola oil)
      • 1 lb 8 oz Soy sauce, low sodium
      • 80 lb Chicken stock, low sodium
      • 6 lb 8 oz Soba or spaghetti noodles, whole wheat, dry
      • 4 lb Edamame, shelled

      Measure

      • - - Chicken breast, boneless, skinless
      • 1 gal 2 qt *Carrots, peeled and shredded
      • 1 gal *Onion, diced
      • 1 ½ cups Garlic, fresh, minced
      • ⅔ cup Ginger, fresh, minced
      • ⅓ cup Sesame oil (or canola oil)
      • 2 ½ cups Soy sauce, low sodium
      • 10 gal Chicken stock, low sodium
      • - - Soba or spaghetti noodles, whole wheat, dry
      • 2 qt 2 cups Edamame, shelled

      -

      50 Servings

        Weight

        • 7 lb 8 oz Chicken breast, boneless, skinless
        • 3 lb 12 oz *Carrots, peeled and shredded
        • 2 lb 14 oz *Onion, diced
        • 4 ⅘ oz Garlic, fresh, minced
        • 1 ⅗ oz Ginger, fresh, minced
        • 1 ½ oz Sesame oil (or canola oil)
        • 12 oz Soy sauce, low sodium
        • 40 lb Chicken stock, low sodium
        • 3 lb 4 oz Soba or spaghetti noodles, whole wheat, dry
        • 2 lb Edamame, shelled

        Measure

        • - - Chicken breast, boneless, skinless
        • 3 qt *Carrots, peeled and shredded
        • 2 qt *Onion, diced
        • ¾ cup Garlic, fresh, minced
        • ⅓ cup Ginger, fresh, minced
        • 3 Tbsp Sesame oil (or canola oil)
        • 1 ¼ cups Soy sauce, low sodium
        • 5 gal Chicken stock, low sodium
        • - - Soba or spaghetti noodles, whole wheat, dry
        • 1 qt 1 cup Edamame, shelled

        100 Servings

          Weight

          • 15 lb Chicken breast, boneless, skinless
          • 7 lb 8 oz *Carrots, peeled and shredded
          • 5 lb 12 oz *Onion, diced
          • 9 ⅗ oz Garlic, fresh, minced
          • 3 oz Ginger, fresh, minced
          • 3 oz Sesame oil (or canola oil)
          • 1 lb 8 oz Soy sauce, low sodium
          • 80 lb Chicken stock, low sodium
          • 6 lb 8 oz Soba or spaghetti noodles, whole wheat, dry
          • 4 lb Edamame, shelled

          Measure

          • - - Chicken breast, boneless, skinless
          • 1 gal 2 qt *Carrots, peeled and shredded
          • 1 gal *Onion, diced
          • 1 ½ cups Garlic, fresh, minced
          • ⅔ cup Ginger, fresh, minced
          • ⅓ cup Sesame oil (or canola oil)
          • 2 ½ cups Soy sauce, low sodium
          • 10 gal Chicken stock, low sodium
          • - - Soba or spaghetti noodles, whole wheat, dry
          • 2 qt 2 cups Edamame, shelled

          Instructions

          • Bake chicken breast in a 350 ºF oven for 30-35 minutes.
            Critical Control Point: Cook chicken to 165 ºF or higher for at least 15 seconds.
          • Shred cooked chicken.
            Critical Control Point: Hold above 135 ºF until service.
          • Heat oil in a tilt skillet or pan on the stove.
          • Sauté carrots and onions for 5-7 minutes or until they start to caramelize.
          • Add garlic and ginger and cook for 2-3 minutes.
          • Add soy sauce and chicken stock to the mixture. Bring to a boil.
          • Add noodles and cook for 8 minutes.
          • Add edamame to the broth and let cook for 3 minutes.
          • Add shredded chicken. (If chicken is prepared the day before, reheat the chicken to 165 ºF or higher prior to adding it to the mixture).
            Critical Control Point: Hold for hot service at 135 ºF or higher. Do not hold for longer than 2 hours.
          • Use ladle to serve 1 ½ cup portion (12 oz ladle).

          Video

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1½ cups (12 oz ladle) | Calories: 204 | Total Carbohydrate: 29g | Protein: 15g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 241mg | Dietary Fiber: 5g | Total Sugars: 3g | Calcium: 42mg | Iron: 2mg