Organic Miso Soup with Tofu and Seaweed

By simply adding hot water, you can easily prepare a special organic miso soup with authentic Japanese flavor. This miso soup product comes with tofu and wakame seaweed as toppings. The origins of miso can be traced back to China as early as the 4th century BC, with the written word "miso" first appearing around 800 BC. It is said that miso was introduced to Japan in the 7th century by Buddhist monks, and it gradually became a vital part of the samurai diet. In the 17th century, industrial production of miso began and it played an important nutritional role in feudal Japan due to its high protein content, as well as vitamins and minerals.

Marukome Co. produces approximately 100,000 tons of miso annually, making it Japan's largest producer and the number one miso company in the world. Their organic miso soup is made using organic dashi and miso, containing essential nutrients such as vitamins, magnesium, protein, sodium, carbohydrates, iron, and minerals. Made from fermented soybeans, rice, and koi, miso is a thick, paste-like substance with a pleasantly salty, tangy, and savory taste. Miso also imparts a rich umami flavor.

Despite its rich flavor, miso has surprisingly low salt content. While it is most commonly used in Japanese-style miso soup, it can also be used to create original miso soup variations by adding favorite toppings such as cheese, tomatoes, corn, popcorn, or batter. Each package contains four servings and is USDA organic certified.

In summary, the new organic miso soup from Marukome offers a totally different and delicious miso soup experience, allowing you to enjoy the authentic flavors of Japanese miso soup with the convenience of just adding hot water.

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