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La Wang Ramen Rich Miso Tub 1 Tub 1

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원산지:일본단위량:1

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  • Brand: NISSIN Nisshin
  • Specification: 118g (noodles 75g)
  • Ingredients: Ingredients: Wheat Flour (Produced in Japan), Salt, Vegetable Oil, Chicken Seasoning, Egg Powder, Soy Dietary Fiber), Soup (Miso, Pork Extract, Pork Fat, Soy Sauce, Spices, Sugar, Sesame, Seasoning Oil, Salt, Onion Powder), Miso Powder, Onion Seasoning, Hydrolyzed Protein, Vegetable Oil), Seasoned Minced Meat, Cabbage, Corn, Spring Onion), Modified Starch, Seasoning (Amino Acids, etc.), Thickener (Modified Starch, Xanthan Gum), Kansai, Caramel Color, Calcium Phosphate, Spices, Alcohol, Cellulose, Beta-Carotene Color, Emulsifier, Antioxidants (Vitamin E, Rosemary Extract), pH Regulator, Spice Extracts, Magnesium Carbonate, Vitamin B2, Vitamin B1 (Contains Wheat, Eggs), Milk Components, Sesame, Soybeans, Chicken, Pork, and Gelatin.
  • Efficacy: Perfect combination of "carefully brewed soup base with selected ingredients" and noodles.
  • Attention: ● Please avoid storing in direct sunlight and high temperature and humidity places. ● Do not place it around strong-smelling items, avoid direct sunlight environment, store at room temperature.
  • Features: 1. A rich and flavorful soup made with 'Hokkaido-produced rice miso' that has a sweet taste. 2. The combination of the soup and noodles complements each other well. 3. [Nutritional Information: Per serving 118g] Calories 420kcal Noodles and ingredients 325kcal Soup 95kcal Protein 11.3g Fat 11.8g Carbohydrates 67.1g Equivalent salt amount 6.2g Noodles and ingredients 2.3g Soup 3.9g Vitamin B1 0.24mg Vitamin B2 0.27mg Calcium 164mg
  • Instructions: ● Open the lid halfway and remove the powder soup, liquid soup, and seasoning packet. ● Add the seasoning, pour in hot water up to the inner line, and cover the lid. (Note: If you add the soup first, the noodles will not separate.) ● Heat the liquid soup packet on the lid. ● After covering the lid, wait for 5 minutes, then pour in the powder soup and liquid soup, stir well, and it is ready to eat.

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