Country of production:
The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.
109,2 g (6 portions)
The Base for the soup soy paste (water, soybean, rice, salt), water, alcohol, extract of fish (water, extract of fish, salt, yeast extract), salt, condiemnto fermented (rice fermented liquid, glucose, glucose-fructose syrup, glucose syrup, sugar, alcohol, salt), dust, fish, yeast extract, sugar, glucose. Topping: tofu (soybean, maltose, starch, stabiliser E516), seaweed, and spring onion.
Mode of storage:
A cool, dry place away from direct light
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