Mushroom Miso Bowl

Made With:

Signature Harvest Butternut Squash

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Tip

• Alternatively, sauté mushrooms to order.

• For a gluten-free bowl, use tamari instead of soy sauce.

Serving Tips:

Nutrition Facts

Serving Size

Amount Per Serving

Calories 510

% Daily Value

Total Fat 13g

20%

Saturated Fat 3g

15%

Cholesterol 15mg

Sodium 1950mg

81%

Total Carbohydrate 85mg

28%

Dietary Fiber 8g

32%

Protein 16g

32%

Vitamin A %

Vitamin C %

Calcium %

Iron %

Total Time

80 min.

Serving & Size

1 bowl

Yields

Packed with earthy mushrooms, nutty grains simmered in Harvest Butternut Squash Soup and healthy greens, this rich vegetarian power bowl is drizzled with a simple but tasty miso dressing.

Nutrition Facts

Serving Size

Amount Per Serving

Calories 510

% Daily Value

Total Fat 13g

20%

Saturated Fat 3g

15%

Cholesterol 15mg

Sodium 1950mg

81%

Total Carbohydrate 85mg

28%

Dietary Fiber 8g

32%

Protein 16g

32%

Vitamin A %

Vitamin C %

Calcium %

Iron %

Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
Campbell’s Signature Harvest Butternut Squash Soup	1 pouch (8 cups/4 lb)	1 pouch (1.81 kg)
Red quinoa	2 cups	500 mL
Mirin	1 cup	250 mL
Soy Sauce	1 cup	125 mL
Minced fresh ginger	1 cup	60 mL
Minced garlic	3 tbsp	45 mL
Par-cooked brown rice	4 cups	1 L

1. Brown Rice and Red Quinoa: In large saucepan, bring soup to simmer. Stir in red quinoa, mirin, soy sauce, ginger and garlic. Cover and cook for 18 to 20 minutes, stirring ever 5 minutes; add brown rice. Cover and cook, stirring every 5 minutes, for 15 to 20 minutes or until rice and quinoa are tender and most of the liquid is absorbed. Let stand for 5 minutes and fluff with fork. Let cool completely. (Makes 12 cups/3 L.)

	Weight	Measure
Canola oil	1 cup	75 mL
Cremini mushrooms, sliced	2 lbs	1 kg
Shiitake mushrooms, stems removed and sliced	1 lb	500 g
Oyster mushrooms, sliced	1 lb	250 g
Enoki mushrooms
Each salt and pepper	2 tsp	10 mL

2. Sautéed Mushrooms: Heat oil in large rondeau or tilt fryer set over medium-high heat. Sauté mushrooms, salt and pepper for 8 to 10 minutes or until golden brown and tender. Hold for service.

	Weight	Measure
Rice wine vinegar	1 cup	250 mL
White miso paste	1 cup	125 mL
Soy sauce	1 cup	75 mL
Minced fresh ginger	2 tbsp	30 mL
Honey	2 tbsp	30 mL
Sesame oil	2 tbsp	30 mL

3. Miso Dressing: Whisk together rice wine vinegar, miso, soy sauce, ginger, honey and sesame oil. Can be prepared 24 hours in advance and refrigerated. (Makes 2 cups/500 mL.)

	Weight	Measure
Microgreens, divided	20 cups	5 L

Serving: Toss together 3/4 cup (175 mL) rice and quinoa with 1 cup (250 mL) microgreens. Transfer to serving bowl. Top with 1/2 cup (125 mL) mushrooms. Sprinkle 1/4 cup (60 mL) microgreens over top. Drizzle with 2 tbsp (30 mL) dressing.

Recipes

Made With:

Soups

Signature Harvest Butternut Squash

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

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