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Miso soup is to the Japanese what bouillon is to us: a solid base for various dishes and at the same time a delicacy. It can be served as an appetiser or as an entire meal.
Ingredients: Water, sojabeans, rice, salt, rice spirit, wakame algae (Undaria pinnatifida), algae extract, flavour enhancers: E621, E635, sugar, tuna powder, yeast extract.
Content: 4 servings
Net weight: 72 g
Average nutritional valuee Ø 100 g
Energy value 551 kJ / 131 kcal
Fat 4 g | of which saturated fatty acids 0.8 g
Carbohydrates 12 g | of which sugar 10 g
Protein 9.8 gSalt
12 g
You can enhance miso soup with fresh tofu, noodles, mushrooms or market-fresh herbs. It is not served with a spoon, but with chopsticks. With them, you pick out the solid parts of the soup, and you may (audibly) slurp the broth.
The first records of fermented foods can be found in ancient Japan, including the beginnings of miso—a paste fermented from soy, rice and water.
In Japan, miso soups are served for breakfast with steamed rice.
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