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Marukome Ryotei No Aji, Instant Miso Soup, Vegetarian 12 Servings 225g
Marukome Ryotei No Aji, Instant Miso Soup, Vegetarian 12 Servings 225g
what makes Marukome Ryotei No Aji, Instant Miso Soup, Vegetarian 12 Servings 225g different
Marukome Ryotei No Aji, instant miso soup with bonito! Ryotei No Aji is the most popular Marukome line in Japan. The name means "premium restaurant-quality taste," and that's exactly what you get with Marukome Ryotei No Aji Instant Miso Soup - without the wait at the restaurant. Marukome Ryotei No Aji, Instant Miso Soup, contains instant miso soup with tofu, green onions, wakame seaweed and fried tofu on the side. 12 servings. Vegetarian Mix! Try the authentic Marukome Miso Soup, made from rice and soy according to the most popular recipe in Japan. It also serves as an important seasoning and perhaps an influencing factor in the longevity of the Japanese. Often copied, never equaled! 12 x 18g miso soup paste (Miso Soup Base Packet) 3 x 1.1g wakame seaweed topping (green sachet) 3 x 0,8g fried tofu topping (yellow sachet) 3 x 0.7g spring onion topping (pink sachet) 3 x 0,7g tofu topping (blue sachet) Preparation instructions: 1.Add the sachet contents of one sachet. Miso soup paste and from one sachet of topping of choice into a bowl. 2. Pour 160ml of boiling water into it. Stir well and serve hot.
Ingredients
12 portions of vegetarian instant miso soup paste with separate toppings in different flavors: Instant Miso Soup Paste 95.6% (Miso Paste (Water, Soybeans, Short Grain Rice, Salt), Water, Ethyl Alcohol, Sugar, Hydrolyzed Soy Protein, Yeast Extract, Salt, Spice Extract, Seaweed Extract ), Wakame seaweed topping 1.5% (Wakame seaweed, baked wheat dumpling (wheatflour, wheatprotein), spring onions), fried tofu topping 1.1% ( Fried tofu (soybeans, palm oil, firming agents: E516, E511, E575), wakame seaweed, spring onions), spring onion topping 0.9% (spring onions, wakame seaweed), tofu topping 0.9% (dried tofu (soybeans, firming agent: E516), wakame seaweed, spring onions).
Nutrition per 100 grams
| Energy | 604KJ/144kcal |
| Fat - of which saturated |
4.7g 0.7g |
| Corbohydrate - of which sugar |
13g 7.4g |
| Protein | 90.5g |
| Natrium (Salt) | 9.5g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
12 portions of vegetarian instant miso soup paste with separate toppings in different flavors: Instant Miso Soup Paste 95.6% (Miso Paste (Water, Soybeans, Short Grain Rice, Salt), Water, Ethyl Alcohol, Sugar, Hydrolyzed Soy Protein, Yeast Extract, Salt, Spice Extract, Seaweed Extract ), Wakame seaweed topping 1.5% (Wakame seaweed, baked wheat dumpling (wheatflour, wheatprotein), spring onions), fried tofu topping 1.1% ( Fried tofu (soybeans, palm oil, firming agents: E516, E511, E575), wakame seaweed, spring onions), spring onion topping 0.9% (spring onions, wakame seaweed), tofu topping 0.9% (dried tofu (soybeans, firming agent: E516), wakame seaweed, spring onions).
Nutrition per 100 grams
| Energy | 604KJ/144kcal |
| Fat - of which saturated |
4.7g 0.7g |
| Corbohydrate - of which sugar |
13g 7.4g |
| Protein | 90.5g |
| Natrium (Salt) | 9.5g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
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Often bought together
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Miso and Bean Paste in Korea und Japan
Korean beanpaste is similar to Japanese miso, which is a fermented food representing both Korea and Japan, but they are actually different. Recently, 'Fermented Food' has emerged as one of the trends in food all over the world, and there is a growing interest in Japanese miso and Korean beanpaste. Both miso and Korean beanpast were made by fermenting soybeans, but there is a difference between the two. Miso is one of the essential fermented foods for Koreans. The soybean fermented soybean paste is different from the smile, except that only the pure soybean is fermented. Unlike the miso in Korea, Japanese miso is made by mixing leaven with soybean. The name of miso changes according to the ingredients of the yeast that goes into the beans. Japanese miso made by putting the rice flour on the soybeans is known as 'Kome miso', and the miso with the barley yeast on the soybeans is 'mamemiso'. Enjoy Japanese miso and Korean beanpaste loved all over the world as healthy food at NikanKitechen!
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