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Soup, Miso & Dashi
Product Number - 1211778
Bin Number - 7007

Maruman Low Salt Miso 26.4 oz

Quick Overview

If you love the flavor of miso paste but want to cut down on sodium, try our Maruman Low-Salt Miso Paste. It has the same miso taste you love and is perfect for making a healthy and delicious bowl of miso soup.

Out of stock

$6.78

Details

If you love the flavor of miso paste but want to cut down on sodium, try our Maruman Low-Salt Miso Paste. It has the same miso taste you love and is perfect for making a healthy and delicious bowl of miso soup.

Additional Information

NUTRITION FACTS
Serving Size: 1 tbsp (18g)
Serving per Container Approx.: 41
Net wt. 1.65 lbs. (750 g)

INGREDIENTS
Rice, Soybean, Salt, Barley, Wheat

  • Product of Japan
  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet
  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.

Miso should be stored in the refrigerator after opening and will keep for months. Miso can be used in many ways, including as a soup stock, in sauces, dressings and marinades. When making miso soup, simply add your favorite vegetables to make it as healthy and hearty as you wish. When cooking miso soup, do not overcook or the miso flavor will diminish. You can mix a tablespoon of miso to a cup of hot water for an individual serving of a quick, low-calorie broth.

Amount Per Serving
Calories 40  
   Calories From Fat 10  
    % Daily Value
Total Fat 1 g 1 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 700 mg 29 %
Total Carbohydrate 5 g 2 %
   Dietary Fiber 0 g 0 %
   Sugar 3 g  
Protein 2 g  
Vitamin A   0 %
Vitamin C   0 %
Calcium   0 %
Iron   0 %
Recipe Information

Miso Soup


Ingredients

6  cups Water  
1  piece Dried Sea Kelp (6" kombu)  
1  cup Dried Bonito Flakes (tuna flakes)  
4  tbsp Miso Paste  
4  oz Firm Tofu (cut into 1/2" cubes)  
1  tbsp Dried Seaweed Flakes (wakame)  
2   Finely Chopped Scallions (optional*)  

 

Directions

Prepare Dashi:
1. Wipe dusty coating from the sea kelp. Place the kombu in a large pot with 6 cups of water. Bring water to a slight roll (DO NOT BOIL), steep for 5 - 20 minutes, keep water to a slight roll.
2. Remove and discard the kombu. Add bonito flakes (tuna flakes). Steep for 5 - 20 minutes, keep water to a slight roll.
3. Remove the pot from heat then let it cool. Strain liquid into a sauce pan then discard the bonito flakes.
4.

The remaining liquid is "Dashi", this is a liquid base that can be used to make a variety of soups and sauces.

Prepare Miso:
1. Place 6 cups of dashi into a sauce pan then let it roll (DO NOT BOIL).
2. Add 4 tbsp of miso paste, stir until it dissolves.
3. Add 4 oz of tofu cubes and 1 tbsp of wakame (2 finely chopped scallions optional*).
4. Have miso soup sit for 5 minutes before serving.
5. Then serve into bowls, and enjoy!
4 Servings
Supplemental Information

asian food grocer heat sensitive sunHeat Sensitive - Miso will melt at temperatures of 90 F. If temperatures in your geographical area will be 90 F or above, AFG suggests you purchase Honzukuri White Miso or Honzukuri Red Miso. They are packaged in a sealed plastic container and will not spill out of the package. This will avoid miso leakage to other products in your order. Refrigerated after opening. Melting does not affect the edibility of the product.

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