As important as a bowl of rice, miso soup is one of the pillars of a traditional Japanese. However, it's typically made from a katsuobushi dashi (bonito/skipjack tuna broth) which makes it not vegan-friendly.
This organic vegan miso soup uses an entirely plant based seasoned rice miso from Tateshina in Nagano Prefecture, organic komatsuna (Japanese mustard spinach), organic negi (green onions), and tofu which is combined with a konbu powder to help draw out the ingredients' umami and to create a vegan miso soup that is slightly sweeter than regular miso soup.
Since its establishment in 1945, Ohsawa has been delivering macrobiotic foods through their curation of high-quality products. Founded by George Ohsawa, macrobiotic cuisine is a philosophy of eating based on eating local, seasonal foods in their most wholesome and natural form, and with gratitude to protect one’s health and the environment.
How to prepare:Pour contents of package in a bowl, add 160ml of boiling water, stir well and enjoy.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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