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Recipes

Mushroom Miso Bowl

Made With:

Soups

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

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.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 13g
20%
Saturated Fat 3g
15%
Cholesterol 15mg
5%
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

Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 13g
20%
Saturated Fat 3g
15%
Cholesterol 15mg
5%
Sodium 1950mg
81%
Total Carbohydrate 85mg
28%
Dietary Fiber 8g
32%
Protein 16g
32%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
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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

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