Instant Miso Soup

Vegan, free from gluten and glutamate, this red miso soup will delight vegans and anyone looking to eat healthily. It consists of two parts: a tube containing red akadashi miso, infused from soybeans that have been aged for a long time in cedar barrels, and a packet of freeze-dried condiments to add to the broth. The umami is present, awakened by the spiciness of the scallions (spring onions). Special mention goes to the wakame seaweed, which unfolds generously once rehydrated; there is a chewiness in this soup, and that’s also what makes us love it! 

This soup is made by Noda Miso, a company based in Aichi in the Chūbu region. For over 80 years, this company has been producing naturally fermented miso, in harmony with nature. Noda Miso cultivates its own koji in a dedicated fermentation chamber to further enhance the quality of its miso. In the end, it’s the entire ecosystem of Aichi, a temperate and humid prefecture, that is found in this miso soup, with no additives. This product contains the equivalent of four soups (that is, four tubes of miso and four packets of garnish). 

Usage: This red miso soup is ideal at the beginning of a meal, to open the appetite like harira (a Moroccan soup with which one breaks the fast). Convenient, it can be taken anywhere and requires barely three minutes of preparation: pour the contents of the miso tube and the garnish packet into a bowl, add 150 ml of boiling water, mix, and it’s ready. 

Storage: Keep at room temperature, away from sunlight. 

Ingredients: Seasoned miso: miso (soybeans, water, salt, kinako (roasted soybean powder, koji) (57%), water (25.85%), Japanese dashi broth from kombu (kombu, alcohol, modified starch syrup, salt, yeast extract, water, stabilizer (E415)) (8.15%), sugar (6%), alcohol (2%), salt (1%). 

Garnish: wakame seaweed (42%), fried tofu (soy) (33%), scallion (25%). 

Shelf life: 18 months