A more satisfying texture than everyday dry noodles. Creamy fresh white miso makes this soup full-bodied, while seasoned red miso intensifies its rich flavors. Together, they bring you what the Japanese call umami-that ultimately delicious state when complex flavors attain perfection! In Japan, miso is valued for its energizing qualities, and my soup is the perfect soy food to energize your day.
Noodles: wheat flour, water, tapioca starch, lactic acid, salt.
Soup: soybean paste (water, soybean, rice, salt), sugar, rice wine, sea vegetable, yeast extract, onion, shiitake mushroom.
Toppings: tofu*, green onion*, spinach*.
Calories 230 Calories from Fat 20
Noodles: Wheat Flour, Water, Tapioca Starch, Salt, Lactic Acid.Soup Base: Soybean Paste (Water, Soybeans, Rice, Salt), Water, Cane Syrup*, Rice Wine, Seaweed Extract, Salt, Yeast Extract, Onion*, Shiitake Mushroom Extract*.Toppings: Scallion*, Spinach*, Maltodextrin, Tofu (Soybeans, Magnesium Chloride and/or Calcium Chloride),* Guar Gum.*Dehydrated.
Store in a cool dry place. Avoid direct sunlight.Microwave cooking directions:1. Place noodles in bowl and pour a cup of hot water over the noodles to soften and loosen.2. Using lid, drain water from noodles.3. Add soup base and toppings to noodles then add 1 to 1 1/4 cups of water.4. Cover loosely with lid and microwave on high for 90 seconds, until noodles are hot. (Caution! Bowl will be hot after microwaving.)No microwave? Add 1 to 1 1/4 cups boiling water to soup base, toppings and noodles. Cover with lid and let stand 2 minutes.Easy ways to create an even more flavorful soup:Add chopped shiitake mushrooms.Mix in diced tofu for added protein.Mix in chopped zucchini or other fresh vegetables for a more filling meal.