Edward & Sons Miso-Cup Soup Gluten Free Reduced Sodium Description
65% Less Sodium
Delicious Soup in Seconds
Convenience Without Compromise™
Freeze Dried Instant! Just Add Hot Water
Made With Organic Miso & Tofu
Contains 81% Organic Ingredients
This soup mix contains 65% less sodium, a reduction of 510 mg of sodium per serving below the 780 mg/ serving average of the leading brands of instant miso soup.
Miso-Cup Instant Soup Directions: Add contents of 1 envelope to 8 oz of hot water. Stir. Enjoy!
Gluten, msg and additives.
*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: 7 g
Servings per Container: About 4
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||4 g||1%|
| Dietary Fiber||1 g||2%|
| Total Sugars Less than||1 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Freeze-dried miso* (soybeans*, rice*, salt, yeast, koji culture [aspergillus oryzae]), freeze-dried tofu* (water, soybeans*, calcium sulfate, nigari [magnesium chloride]), onions*, onion powder*, mushroom powder, tapioca starch*, mushroom, green onions, spinach, parsley*. *Organic Ingredients
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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.