Essential Cuisine Asian Miso Base, 1kg
Description
Essential Cuisine’s Asian miso broth is a balanced, umami-rich stock base for making noodle soups and sauces. The 1kg tub is ideal for professional use, and will make 25 litres of stock base.
Use to make a traditional miso soup, by simply rehydrating and stirring in a few leaves of kombu seaweed. Or use it to create a miso marinade and combine with honey and soy sauce to glaze meat before searing, or to coat roasted vegetables.
With over 180 years of combined experience, the team at Cheshire-based Essential Cuisine is made up of 12 chefs. The focus is on creating stocks, sauces, broths and glaces that can be used in seconds, but taste as good as if a chef has made them from scratch. Research, creativity, innovation and passion go into making quality products which all come in 100% recyclable packaging.
Ingredients: Miso (62%)(water, soya beans, rice, salt, alcohol), water, salt, sugar, yeast extract, flavouring, ginger puree, sunflower oil, garlic powder, onion powder, modified maize starch, ground ginger.
Allergy Advice: allergens listed in bold.-
Origin: United Kingdom
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Size: 1kg
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Best before: 31 October 25
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SKU: EC0039
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Minimum shelf life: 4 months
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Categories:
Essential Cuisine Stock Gluten Free Ingredients Japanese Ramen Made In The UK Miso Paste & Instant Miso Soup Ramen Stock Stock & Bouillon Vegan Food & Ingredients
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.