- NOODLES - WHEAT FLOUR, WATER, TAPIOCA STARCH, SALT, LACTIC ACID.
- SOUP BASE - SOYBEAN PASTE (WATER, SOYBEANS, RICE, SALT), WATER, CANE SYRUP*, RICE WINE, SEAWEED EXTRACT, SALT, YEAST EXTRACT, ONION*, SHIITAKE MUSHROOM EXTRACT *.
- TOPPINGS - SCALLION*, SPINACH*, MALTODEXTRIN, TOFU (SOYBEANS, MAGNESIUM CHLORIDE AND/OR CALCIUM CHLORIDE)*, GUAR GUM.
Lise-Anne: more than a year ago
Annie Chun's Soup Bowl is not my favourite miso soup, but it's okay. I chose it because it can be hard to find vegan miso soup, so I thought I'd give it a try. The broth is quite nice, but I'm not a huge fan of the udon noodles. I would prefer a more delicate, less starchy noodle, but for the sake of time and convenience the udon noodles make the most sense. I have one more bowl, I think next time I will try adding zucchini or additional tofu as they suggested.