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Mushroom Miso Bowl

Mushroom Miso Bowl

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

40 min.

Serving & Size

1 bowl

Add To Pantry

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.

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

  1. 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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