Miso ramen soup with noodles (organic), Dr. McDougall's, 53 g

Miso soup (ramen) - is one of the main liquid dishes in Japan. This is a dish that almost all Japanese people adore. He was also loved by many peoples for his bright taste and originality. Miso is a fermentation product of natural & nbsp; koji mold of soybeans or cereals (or their seeds), which, along with rice, is an indispensable part of the national Japanese cuisine. Pasta is made from boiled and crushed soybeans with the addition of salt and malt (sprouted and fermented barley grains). The resulting mixture is fermented for many months. Ramzn – These are wheat noodles in broth that are cooked separately from the broth. When serving, ready-made noodles and various additives (also cooked separately) are put in the broth: for example, meat, boiled or fried eggs, cabbage, pieces of marinated shiitake mushrooms, spinach or green onions, and much more. 

Miso paste can be used as a preservative for raw fish (after combining with miso, fish can be stored for a week). It is used to make spicy gravy for fresh vegetables, sauces. Miso is added to a soup made from fish, shellfish, seaweed and vegetables. This seasonal dish contains an abundance of vitamin C, carotene and fiber. Miso paste is rich in proteins, it contains lecithin, glutaminic acid, vitamin B group and many microorganisms that promote digestion, regulate intestinal function.