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Japan. Land of the Rising Sun. Country of the Everlasting Car? The Place To Go And See Cherry Blossom In Spring Time. And home of our New Veg Pot Recipe. We’ve combined fresh udon noodles and miso broth in a calm and placid environment, added vegetables and authentic togarashi seasoning for a chilli kick, exchanged business cards in the proper fashion and retired thoughtfully to a tatami mat with our bowl and eating utensils. This is how we roll, Japanese style. And we added 4 tablespoons of water before cooking, just to get the broth working properly. Enjoy your lunch, or ‘douzo meshiagare’ どうぞめしあがれ as they say in Japan.
Please feel free to write your own review on this recipe in the special boxes below.
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Cooked noodles (26%) (water, wheat flour, vegetable oil) (contains gluten), aubergine, shiitake mushroom (10%), cabbage, edamame beans (10%) (contains soya), bamboo shoots, water chestnut, water, miso (5%) (water, soya bean, salt, wheat flour) (contains gluten), spring onion, coconut sugar, red chilli, vegetable oil, togarashi seasoning (spices, sugar, paprika, poppy seeds, mustard seed, chilli, orange peel, orange oil), cornflour, lemon juice.
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Read this veg pots full nutritional information.
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innocent foundation
