Instant Miso Soup

Description

Vegan, gluten-free, and glutamate-free, this red miso soup will delight vegans and anyone who wants to eat healthy. It comes in two parts: a tube of red Akadashi miso, made from soybeans aged in cedar barrels, and a bag of freeze-dried spices to add to the broth. The umami is there, awakened by the pungency of spring onions. Special mention should be made of the wakame seaweed, which spreads generously when rehydrated; there’s a lot of lamb’s lettuce in this soup, and that’s why we love it!

This soup is made by the Noda Miso Company, located in Aichi in the Chūbu region. This company has been producing naturally fermented miso in harmony with nature for over 80 years. Noda Miso grows its own koji in a special fermentation chamber to further enhance the quality of its miso. In the end, the entire ecosystem of Aichi, a temperate and humid prefecture, is reflected in this miso soup, without any additives.

This product contains the equivalent of four soups (i.e. four tubes of miso and four bags of garnish).

How to use:

This red miso soup is ideal at the start of a meal to whet the appetite like harira (Moroccan soup used to break the fast). Convenient to take anywhere, it takes just three minutes to prepare: pour the contents of the miso tube and garnish bag into a bowl, add 150 ml of boiling water, stir and you’re ready to go.

Storage:

Store at room temperature out of the sun.

Ingredients:

Seasoned Miso: Miso (soy, water, salt, kinako (roasted soy powder, koji) (57%), water (25.85%), Japanese kombu dashi stock (kombu, alcohol, modified starch syrup, salt, yeast extract, water, stabilizer (E415)) (8.15%), sugar (6%), alcohol (2%), salt (1%).

Topping: Wakame seaweed (42%), fried tofu (soy) (33%), cébette (25%).

Shelf life:

18 months