Instant Tofu Miso Soup Soybean Paste Soup with Tofu

How it scored 50 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 DEHYDRATED RED and WHITE MISO —
• 2 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 3 Tofu
  Coagulated soy milk pressed into curds (Glycine max).
  Low
• 4 Dehydrated Seaweed
  Various seaweeds (kombu, wakame, nori, dulse) dried for storage and use as food.
  Low
• 5 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 6 Katsuobushi
  Japanese ingredient made from skipjack tuna (Katsuwonus pelamis) that has been simmered, smoked, sun-dried, and fermented; shaved into thin …
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Spring Onion
  Young Allium cepa harvested before the bulb fully matures; also called scallion or green onion.
  Safe
• 9 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 10 Kelp
  Large brown seaweed (Laminariales) used as a whole food and natural source of iodine.
  Low
• 11 Mackerel
  Oily fish from the Scombridae family (e.g., Atlantic, Pacific, Spanish, King mackerel); rich in omega-3 fatty acids.
  Low
• 12 Flavour Enhancer
  Generic functional category for substances that enhance the existing taste of a food (e.g., MSG/E621, disodium inosinate/E631, disodium guan…
  Low
• 13 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 14 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 15 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 16 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 17 Seaweed
  Edible marine macroalgae (e.g., nori, kombu, wakame, dulse).
  Low
• 18 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 19 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low