Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Egg-Topped Asian Noodle Soup

Our foodservice quantity recipe for egg-topped Asian noodle soup combines two favorites: noodle soup and egg-drop soup.

Recipe

Egg-Topped Asian Noodle Soup foodservice recipe

Serving Size: 1 egg-topped Asian noodle soup bowl

Yield:

Sauce

  • 1 1/2 c rice vinegar
  • 1 1/2 c sesame oil
  • 3/4 c reduced sodium soy sauce
  • 2 Tbsp Siracha

Soup

  • 3 lb udon noodles
  • 2 1/4 gal reduced sodium, fat-free chicken broth
  • 6 Tbsp fresh ginger, minced
  • 1/4 c fresh garlic, minced
  • 1 1/2 lb baby spinach
  • 4 lb shrimp (21-25), cooked and peeled
  • 3 c snow peas, cut into lengthwise slivers
  • 3 c green onions, cut into 2-inch length slivers
  • 1 tsp rice vinegar
  • 24 Davidson's Safest Choice® pasteurized shell egg(s)

Sauce

  • 3 c rice vinegar
  • 3 c sesame oil
  • 1 1/2 c reduced sodium soy sauce
  • 1/4 c Siracha

Soup

  • 6 lb udon noodles
  • 4 1/2 gal reduced sodium, fat-free chicken broth
  • 3/4 c fresh ginger, minced
  • 1/2 c fresh garlic, minced
  • 3 lb baby spinach
  • 8 lb shrimp (21-25), cooked and peeled
  • 6 c snow peas, cut into lengthwise slivers
  • 6 c green onions, cut into 2-inch length slivers
  • 2 tsp rice vinegar
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)

Sauce

  • 4 1/2 c rice vinegar
  • 4 1/2 c sesame oil
  • 2 1/4 c reduced sodium soy sauce
  • 6 Tbsp Siracha

Soup

  • 2 1/4 gal udon noodles
  • 6 3/4 gal reduced sodium, fat-free chicken broth
  • 2 c fresh ginger, minced
  • 3/4 c fresh garlic, minced
  • 4 1/2 lb baby spinach
  • 12 lb shrimp (21-25), cooked and peeled
  • 9 c snow peas, cut into lengthwise slivers
  • 9 c green onions, cut into 2-inch length slivers
  • 1 Tbsp rice vinegar
  • 72 Davidson's Safest Choice® pasteurized shell egg(s)

Preparation:

  1. In a bowl, whisk sauce ingredients, reserve.
  2. Cook udon noodles, drain, and reserve.
  3. Bring broth, ginger, and garlic together in a large pot.
  4. Place 1/2 cup of noodles into each wide soup bowl. Add 1 cup of spinach, 4 shrimp, 1 tablespoon snow peas, and 1 tablespoon green onions into each bowl. Drizzle 1 tablespoon of sauce on top.
  5. Add vinegar to the pot of simmering broth. Crack eggs into a small custard cup and gently ease into the simmering broth one at a time, holding the cup as low as possible so that the yolk doesn't break. Use a spoon to gather the white around the yolk of each egg and continue to simmer for 3-4 minutes or until desired doneness.
  6. Carefully lift each egg from the broth with a slotted spoon; place on top of ingredients in bowl. Gently ladle hot broth over ingredients, submerging vegetables. Serve immediately with remaining sauce.

Variations

Substitute shredded chicken for shrimp.

Nutrition Facts

Egg-Topped Asian Noodle Soup foodservice recipe

Nutrition Facts

Serving Size (1 egg-topped Asian noodle soup bowl)

Nutrition Category Amount
Calories 520
Calories from Fat 200
Total Fat 23g (35% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 980mg (41% DV)
Total
Carbohydrate
54g (18% DV)
Dietary Fiber 5g (20% DV)
Sugars 6g
Protein 27g
Vitamin A 25%
Vitamin C 15%
Calcium 10%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >