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Asian Miso Base
A well-rounded broth base made with Miso, a traditional fermented soy, blended with a light savoury background for a perfectly balanced taste.
Size: 1kg tub
Yield: 25 litres
Shelf-life: 12 months
*Directions to make 1 litre of Miso Base:
- To make the broth, simply add 40g of Miso Base into 1 litre of boiling water.
- Stir until dissolved.
- Your Miso broth is now ready for use.
Ingredients
when reconstituted
Miso (62%) (Water, Soya Beans, Rice, Salt, Alcohol), Water, Salt, Flavourings, Sugar, Yeast Extract, Ginger Puree, Rapeseed Oil, Onion Powder, Garlic Powder, Modified Maize Starch, Glucose Syrup, Ground Ginger.
For allergens see ingredients in bold.
Nutritional Information:
| Typical Values | Per 100ml prepared | Per 100g as sold |
|---|---|---|
| Energy | 26.5kJ / 6.3kcal | 663kJ / 158kcal |
| Fat | 0.18g | 4.5g |
| (of which saturates) | Trace | 0.1g |
| Carbohydrate | 0.78g | 19.5g |
| (of which sugars) | 0.11g | 2.7g |
| Fibre | Trace | 0.1g |
| Protein | 0.39g | 9.8g |
| Salt | 0.67g | 16.8g |
Chef'sTips
Add a miso butter to your Ramen broth – simply mix 50% butter and 50% of Asian Miso Base.
Cook out the Asian Miso Base and combine with mayonnaise to create a tasty dressing for a rice paper wrap filled with salad, vegetables and prawns.
Add flavour and texture to your Miso Broth by offering additional toppings such as fried red onion, red chilli, spring onions, bamboo shoots, ginger or seaweed.
