Miso soup with vegetables 3 sachets ⋅ nakamo ⋅ 68.7g

Based in Kiyosu in Aichi Prefecture, Nakamo was founded in Nagoya in 1830 as a koji producer. For nearly two centuries, it has continued a tradition of innovation in fermentation, particularly with its famous mild, low-salt shiro miso, which has won over the palates of Nagoya, notably by enhancing the flavor of miso nikomi udon. Combining consistency with adaptability, Nakamo now produces a wide range of misos (soybean miso, rice miso, blended miso, etc.), while continuing its mission of sharing the richness of Japanese flavors in Japan and around the world.

Add 1 soup sachet to 250 ml of hot water and stir gently.

Store away from light, heat, and moisture.

Rice miso (made in Japan) (soybeans, rice, salt, syrup, sugar), fermented seasoning, salt, kombu seaweed extract, vegetable broth, shiitake mushroom extract / brewed alcohol.
Garnish: wakame seaweed, spinach, spring onion, cabbage

Soy

Per 100 g:
Energy: 45 kcal/188 kJ
Protein: 2.3 g
Fat: 0.9 g
Of which saturated fatty acids: g
Carbohydrates: 7 g
Of which sugars: g
Salt: 2.4 g