Prep time
10 MIN
Total time
20 MIN
Create my delicious take on this Japanese traditional soup! Last year I visited Japan for the first time and I instantly fell in love with the history, tradition, people and, of course, food! Enjoy a little of my memories.



  1. In a large skillet,heat the sesame oil over medium-low heat. Add the garlic and ginger. Fry,while stirring,for approximately 2 minutes or until soft.
  2. Add the CAMPBELL'S® Ready to Use Vegetable Broth and the water. Reduce heat to low to simmer the soup mixture. Add the mushrooms and simmer for approximately 10 minutes or until the mushrooms have softened.
  3. Add the ramen noodles into the hot liquid and simmer for an additional 3-5 minutes or until the noodles have softened. Add the shredded carrot and chopped kale,and stir to combine. Remove from heat.
  4. To serve,ladle the soup evenly into four bowls and garnish each portion with an egg half,green onion,seaweed and bamboo shoots.
  5. Garnish Directions:
  6. 2 medium-boiled eggs,peeled and halved (remove egg for vegan option)
  7. Add vinegar to boiling water in pot with enough water to submerge the eggs 1 inch below the surface
  8. Cook for 7 minutes.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 4 Stars

    Rating by Charline

    This rating was left without a review.

    Charline V. | June 23, 2016

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