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Without gluten
Bio / Ecological
Vegan
Miso soup is made up of two essential ingredients: dashi (fish stock) which is the base of the soup and miso (flavoured soybean paste) which is dissolved in the dashi. Two different types of miso are usually used, Shiro-Miso (white, mild and low in salt) or Aka-Miso (red, strong and salty). The most common ingredients in this soup are cubed tofu, wakame seaweed and spring onion or leek. It can have other ingredients such as vegetables (potatoes, carrots, daikon, cabbage, etc), meat, fish or mushrooms.
Clearspring is a privately owned UK company established in 1980 to distribute a wide variety of traditional Japanese foods that support good health, promote sustainable agriculture and provide economic stability to farming communities.
Bought by its current chairman, Christopher Dawson, in 1993, Clearspring has grown in sales and currently distributes more than 180 products, in more than 25 countries.
From its offices in West London, Christopher and his staff travel around the world in search of high-quality products that meet Clearspring's exacting standards. Each product is carefully evaluated for ingredient purity and eco-friendly manufacturing practices. Clearspring looks for products that are GMO-free and are made with all organic ingredients. Refined organic ingredients such as organic sugar are not acceptable; Clearspring believes that refining organic foods reduces their intrinsic value.
Clearspring believes that health is too important to be compromised, so standards are not lowered in order to meet a price tag. Many Clearspring foods offer exceptional health benefits: seaweed contains a remarkable variety and balance of minerals, traditionally fermented soy foods have an abundance of easily digestible micronutrients, while cold-pressed seed oils are rich in essential fatty acids.
Many of Clearspring's foods offer exceptional health benefits: seaweed contains a remarkable variety and balance of minerals, traditionally fermented soy foods have an abundance of easily digestible micronutrients, while cold-pressed seed oils are rich in essential fatty acids.
Miso soup is composed of two essential ingredients: dashi (fish stock) which is the base of the soup and miso (flavored soybean paste) which is dissolved in the dashi. Two different types of miso are usually used, Shiro-Miso (white, mild and with little salt) or Aka-Miso (red, strong and salty). The most common ingredients in this soup are cubed tofu, wakame seaweed and spring onion or leek. It may contain other ingredients such as vegetables (potatoes, carrots, daikon, cabbage, etc.), meat, fish or mushrooms.Clearspring is a privately owned UK company established in 1980 to distribute a wide variety of traditional Japanese foods that support good health, promote sustainable agriculture and provide economic stability to farming communities.Bought by its current chairman, Christopher Dawson, in 1993, Clearspring has grown in sales and currently distributes over 180 products, in more than 25 countries.From its offices in West London, Christopher and his staff travel around the world in search of high quality products that meet Clearspring's exacting standards. Each product is carefully evaluated for ingredient purity and environmentally friendly manufacturing practices. Clearspring looks for products that are GMO-free and are made with all organic ingredients. Refined organic ingredients such as organic sugar are not acceptable; Clearspring believes that refining organic foods reduces their intrinsic value. Clearspring believes that health is too important to be compromised, so standards are not lowered in order to meet a price point. Many Clearspring foods offer exceptional health benefits: seaweed contains a remarkable variety and balance of minerals, traditionally fermented soy foods have an abundance of easily digestible micronutrients, while cold-pressed seed oils are rich in essential fatty acids.
Many of Clearspring's organic foods offer exceptional health benefits: seaweed contains a remarkable variety and balance of minerals, traditionally fermented soy foods have an abundance of easily digestible micronutrients, while cold-pressed seed oils are rich in essential fatty acids
