Miso soup is a basic accompaniment in Japanese cuisine that is served for breakfast, lunch, and dinner. It is never served as a main dish and is usually served alongside white rice and other foods. In winter, it is often served with cold dishes such as sushi. This type of soup or broth is often consumed as a restorative during colds. When served, it is common to serve it in small lacquered bowls to drink directly from them without using a spoon, although the solid ingredients are eaten with chopsticks. Ingredients: Red miso powder (40%)*: (soy*, brown rice*, sea salt), maltodextrin*, sea salt, dehydrated vegetables (14.5%)*: (tomato*, onion*, carrot*, chive*, leek*, celery*, parsley*), kombu seaweed*, spices*. * From organic farming. Per 100 g: Energy value: 960.2 KJ / 227.4 kcal Fats: 2.89 g Saturated: 0.52 g Carbohydrates: 40.26 g Sugars: 31.12 g Fiber: 5.64 g Proteins: 7.27 g Salt: 8.05 g