SAPPORO Ichiban - Noodle Bowl Miso, 84 Gram
$3.69$4.39/100g
Description
Six different types of miso (Japanese soybean paste) are blended along with a mixture of vegetables to create the rich and robust Japanese favorite taste. Garnished with Bok Choi, Cabbage, Leeks, Corn & Carrots.Ingredients
NOODLES: WHEAT FLOUR, PALM OIL, SALT, CALCIUM CARBONATE, SODIUM CARBONATE POTASSIUM CARBONATE, TOCOPHEROLS. SOUP: MISO POWDER (MISO [SOYBEANS, SALT, RICE, BARLEY], MODIFIED TAPIOCA STARCH, SOY SAUCE [SOYBEANS, WHEAT, SALT], SALT, CARAMEL COLOR, MONOSODIUM GLUTAMATE), SALT, MONOSODIUM GLUTAMATE, MALTOSE, SUGAR, DEXTRIN, GARLIC POWDER, VEGETABLE OIL (PALM OIL, RICE OIL), LACTOSE CABBAGE EXTRACT POWDER, YEAS EXTRACT POWDER, CARAMEL COLOR, WHEAT FLOUR, SPICES, LEE CHIPS, WHOLE MILK POWDER, FERMENTED SEASONING, GUAR GUM, SPICE EXTRACT, BONITO EXTRACT POWDER, MILK PROTEIN, DISODIUM INOSINATE, DISODIUM GUANYLATE, DISODIUM SUCCINATE, CITRIC ACID, SORBITAN MONOSTEARATE, DIPOTASSIUM PHOSPHATE, CAROB BEAN GUM, TOCOPHEROLS. GRANISH: BOK CHOY (GLUCOSE, SALT), CABBAGE (GLUCOSE, LACTOSE, MALTOSE), CARROT (GLUCOSE), CORN, LEEK. CONTAINS MILK, FISH, WHEAT AND SOYBEANS. MAY CONTAIN EGGS, CRUSTACEAN SHELLFISH, TREE NUTS AND PEANUTS.Nutrition Facts
Serving Size per 1 pkg
Calories 360
% Daily
Value*
Fat12g16 %
Saturated Fat6g
30 %
+ Trans0g
Carbohydrate54g
Fibre3g
11 %
Sugars7g
7 %
Protein8g
Cholesterol5mg
Sodium2100mg91 %
Potassium200mg4 %
Calcium200mg15 %
Iron1mg6 %
Product Number: 00076186500023
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Description
Six different types of miso (Japanese soybean paste) are blended along with a mixture of vegetables to create the rich and robust Japanese favorite taste. Garnished with Bok Choi, Cabbage, Leeks, Corn & Carrots.Product Number: 00076186500023
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Disclaimer
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.
