Annie Chun's Japanese Style Miso Soup Bowl Description
Get ready to feel the love of this genuine Japanese classic. rich miso-the foundation of this favorite-gives it a deep and satisfying flavor. Paired with thick, hearty Udon noodles, tofu and scallions, it's a truly delicious dish.
Breakfast, lunch, dinner, at home or on the go, this comforting and savory soup feels like a warm hug from your best friend.
At Annie Chun's, we make delicious easy-to-prepare, Asian-inspired dishes that you can feel good about. That's our promise, and we don't take it lightly.
It's what drives us each day to make our foods easier to enjoy and better for you, without sacrificing the vibrant aromas, flavors and textures that we all love.
Microwave Heating Directions:
Place noodles soup base and dry toppings in bowl. Add water up to soup only water line.
Place lid loosely on bowl and microwave on high for 2 minutes.* (Caution Bowl will be hot).
Stir well before serving. Enjoy the goodness!
No microwave? Place dry toppings, noodles and soup base in bowl. Add boiling water up to line. Cover with lid and let stand for 2 minutes until noodles are tender, stir well and serve. Enjoy!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Bowl (168 g)
Servings per Container: 1
|Amount Per Serving||% Daily Value|
|Total Fat||1 g||1%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrates||54 g||20%|
| Dietary Fiber||5 g||18%|
| Total Sugars||2 g|
| Incl. 2g Added Sugars||4%|
|Vitamin D||1.6 mcg||8%|
Other Ingredients: Noodles: water, wheat flour, modified tapioca starch, salt, lactic acid.
Soup Base: Miso Paste (water, rice, soybean, salt), water, salted sake(water, rice koji, salt), soy sauce (water, soybeans, wheat, salt, alcohol), dextrose, seaweed extract (seaweed extract, maltose, syrup, salt, sugar yesast extract).
cane sugar, salt, yeast extract, onion powder. Toppings: Dehydrated bok choy, freeze dried green onion, freeze dried tofu (soybeans, glucono delta lactone), potassium carbonate, dehydrated shitake mushroom, sugar dehydrated chili pepper flake
Product manufactured in a facility that uses peanuts.
Caution! Contents are not after heating. Handle with care.
Contains Soy, Wheat.
"Product Manufactured in a Facility that uses Peanuts.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Egg Drop Soup
Sure, your local Chinese restaurant has great-tasting soup, but unfortunately you don’t have insight into their ingredients (and who knows how much MSG they use to get that flavor). Luckily, you can make your own with this simple recipe featuring fresh, whole foods – no hidden additives! So wholesome and easy to prepare, this egg drop soup will make you think twice before ordering take-out again.
4 cups broth (your choice)
2 cups cooked veggies (your choice), chopped
2 raw eggs, slightly beaten
2 scallions, finely chopped
1 Tbsp. fresh cilantro, chopped
1 lemon, zested then cut into wedges
Coconut aminos, to taste
- In soup pot, bring broth to simmer, then add veggies.
- In small bowl, slightly beat eggs, then stir in a small amount of hot broth.
- Pour egg mixture into soup pot slowly, stirring constantly.
- Cook until clear and slightly thickened, stirring constantly.
- Pour soup into bowls. Top with scallion, cilantro and lemon zest. Add coconut aminos, to taste, and garnish with lemon wedge.