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 %
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.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell’s Signature Harvest Butternut Squash Soup
1
pouch (1.81 kg)
1
pouch (8 cups/4 lb)
Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg. 
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| Red quinoa | 500 mL | 2 cups |
| Mirin | 250 mL | 1 cup |
| Soy Sauce | 125 mL | 1/2 cup |
| Minced fresh ginger | 60 mL | 1/4 cup |
| Minced garlic | 45 mL | 3 tbsp |
| Par-cooked brown rice | 1 L | 4 cups |
| Canola oil | 75 mL | 1/3 cup |
| Cremini mushrooms, sliced | 1 kg | 2 lbs |
| Shiitake mushrooms, stems removed and sliced | 500 g | 1 lb |
| Oyster mushrooms, sliced | 250 g | 1/2 lb |
| Enoki mushrooms | ||
| Each salt and pepper | 10 mL | 2 tsp |
| Rice wine vinegar | 250 mL | 1 cup |
| White miso paste | 125 mL | 1/2 cup |
| Soy sauce | 75 mL | 1/3 cup |
| Minced fresh ginger | 30 mL | 2 tbsp |
| Honey | 30 mL | 2 tbsp |
| Sesame oil | 30 mL | 2 tbsp |
| Microgreens, divided | 5 L | 20 cups |
| Instructions |
| 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.) |
| 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. |
| 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.) |
Recipe 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.
