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Importer of Japanese artisanal fine foods and ingredients


Vegan instant red miso soup - For 4 servings


7,00 € tax incl.

Description: This instant miso soup is made only from vegetable ingredients such as kombu and is suitable for vegetarian and vegan diets. It is also gluten-free and contains no additives or GMOs. It consists of two bags, one containing a red miso akadashi, brewed from soybeans slowly matured in cedar barrels for more than a year and a half, the other containing freeze-dried ingredients to be added to the soup (spring onions, fried tofu, wakame).

Flavor: A nice umami from the red miso, tanginess of spring onions and the delicious taste of fried tofu. 

Use: Pour the contents of the miso tube and the dry condiment foil packet into a bowl, add 150ml of hot water and mix well. One sachet of instant miso soup makes 4 miso soups (4 miso tubes and 4 dry condiment packets). 

Ingredients: Wakame seaweed (42%), fried tofu (soy) (33%), green onions (25%)

Seasoned miso : miso (soybeans, water, salt, kinako (roasted soybean powder), koji) (57%), water (25,85%), Japanese kombu dashi broth (kombu, alcohol, modified starch syrup, salt, yeast extract, water, stabilizer (E415)) (8,15%), sugar (6%), alcohol (2%), salt (1%)

Allergens: Soybean

Preservation: Store at room temperature, away from the sun. 

Origin: Japan

Shelf life: 540 days

Container: Plastic Doypack

For more than 80 years, Noda miso, formerly known as Kuramoto Masuzuka Miso, has been producing naturally fermented miso for more than a year and a half in cedar wood vats. The company also grows its own koji in a dedicated fermentation chamber to produce even better miso. The company makes a point of following a certain harmony with nature, in which they respect the slow symbiosis of ingredients during fermentation, without accelerating the process. This relationship with nature and climate is essential to Aichi. Indeed, with Hatcho Miso already, the craftspeople had to adapt to the humidity of the region to succeed in producing miso. In addition to its interest in natural fermentation, two watchwords underpin the production of Noda Miso: dietary education, and local production for local consumption.

!Événement :

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5 /5

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Marion S. published the 28/11/2022 following an order made on 17/11/2022


Excellent !

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