Miso Soup with Tofu (Mild), Annie Chun's, 169 g

Miso soup with tofu - this is one of the liquid dishes in Asia. Made with freshly cooked udon noodles along with green onions, tofu and spinach.  This delicious miso broth is the result of a combination of creamy white miso with rich red miso, and it creates the perfect combination of flavors. Miso is a fermentation product of natural koji mold of soybeans or cereals (or their seeds), which is on par with rice an obligatory 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.

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.