Bibare Japan Awaji Island production onion soup 70g

Manufacturer: Nagatanien Brand: Nagatanien

"Nagatanien FD block hot and sour soup (Sanratan)" is to eat just pour hot water, is a freeze-dried (FD) block type of Chinese-style soup. To soup twist sour and pungent with black vinegar and doubanjiang, oyster eggs, vague tofu, bamboo shoots, ingredients such as cloud ear with plenty, and finished with a little luxury full.

Manufacturer: Cosmos food Brand: Cosmos food

Because you are plenty of using the strong grew up seaweed in the rough seas of the Naruto Strait, it spreads the smell of salt from the first bite, and texture of the moment of Purippuri chewed, is a luxury soup to become a pleasant elasticity addictive. By plus the oyster extract, drink without leaving until the last drop, it finished in taste with a flavor and rich.

Manufacturer: Hikari Miso Brand: Hikari Miso

Hikari Miso miso soup value pack 50 meals

Manufacturer: Nagatanien Brand: Nagatanien

There are nutrition of 70 pieces of clam. 1 cup of miso soup.

Manufacturer: SAN-J Brand: San-J

Manufacturer: Pacific Foods Brand: Pacific Foods

INGREDIENTS: Filtered Water, Organic Black Beans, Organic Onion, Organic Red Bell Pepper, Organic Green Bell Pepper, Organic Tomato Paste, Organic Garlic, Sea Salt, Organic Spices, Organic Cilantro, Organic Olive Oil, Organic Cane Sugar, Organic Guar Gum. Allergens: Gluten Cross Contamination

Manufacturer: Kikkoman Brand: Unknown

Make delicious Egg Flower Soup quickly & easily at home! Just add one egg.

Manufacturer: Hikari Miso Brand: Hikari Miso

All Natural Kanten Noodles and 2 miso paste set.

Manufacturer: Eden Foods Brand: Eden

Eden Foods Organic Hacho Miso is a more recent variety of miso made with whole brown rice instead of white rice. Until recently, it was unusual to produce miso made from whole brown rice as it was difficult for the koji aspergillus oryzae to penetrate the hard bran layer of the rice. It was found that by simply adjusting the milling machine (normally used for making white rice), to lightly scratch the bran surface of the rice removing only a small fraction of the bran enabled the koji to easily penetrate the bran, producing this high quality, nutritious brown rice miso.