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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

• 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
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 %

Estimate your profit

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

Step 3
Profit Per Day
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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.

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