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Meal Part

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Ethnic Cuisines

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Sriracha Lime Ramen Bowl

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Nutrition Facts

Serving Size: 17 oz
Amounts Per Serving
Calories 540
Calories from Fat 130
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g %
Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 1760mg 73%
Potassium 350mg 0%
Total Carbohydrate 85g 28%
Dietary Fiber 3g 12%
Sugars 3g  
Protein 12g  
Vitamin A 20% Vitamin C 80%
Calcium 8% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 17 oz


Amount Ingredients
3/4 tsp Custom Culinary® Gold Label® Chicken Base
1 tsp Custom Culinary® Master's Touch® Sriracha Lime Flavor Concentrate
8 oz Water
1 Tbsp Vegetable Oil
1/2 cup Shiitake Mushrooms, Sliced
1/2 Tbsp Ginger, Fresh, Minced
1/16 tsp Star Anise, Ground
1 ea. Cinnamon Stick
1 Tbsp Sake (Japanese Rice Wine) or Sweet Rice Vinegar
1 Tbsp Soy Sauce, Low Sodium
1/4 tsp Sesame Oil
3 Tbsp Chicken Thigh, Boneless, Skinless, Cooked, Sliced
3 oz Ramen Noodles, cooked , hot
3 Tbsp Thai Red and Yellow Bell Pepper, Strips
3 Tbsp Bok Choy Leaves, Sliced
1 Tbsp Fresh Cilantro (Coriander) , Chopped
1 ea. Fresh Lime Wedge (1/8 cut)

Recommended Products: 9117 Gold Label Chicken Base, 5209 Master’s Touch® Sriracha Lime Flavor Concentrate

Alternate Product Options: 0117 Master's Touch® Chicken Base


  1. In a 1 quart sauce pot over medium high heat, prepare the broth by adding the Gold Label Chicken Base and Master's Touch Sriracha Lime Flavor Concentrate to the boiling water. Stir to dissolve completely. Set aside, keep hot
  2. Heat the vegetable oil in a wok or sauté pan. Stir-fry the sliced mushrooms until tender.
  3. Add the 1 cup of the prepared broth, ginger, star anise, sake or rice vinegar, soy sauce and sesame oil. Bring to a boil
  4. Ladle the hot broth into a bowl and garnish with the sliced chicken, ramen noodles, peppers, bok choy, cilantro and lime wedge.

Chef's Tips

You can substitute Gold Label® Low Sodium, All Natural or Savory Roasted Chicken, Beef Base or Vegetable Bases in place of the Classic Chicken base. You can substitute any cooked / hot Asian-style noodle, including Soba, Udon, Rice noodles, Lo Mein, or Rice. If desired you can substitute low sodium soy sauce with low sodium fish sauce. Add 2 oz. of tofu or cooked protein of choice.

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