Dinner with Myojo japanese style noodles with soup base
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
NOODLES: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), TAPIOCA STARCH, WATER, SALT, LACTIC ACID, SODIUM BENZOATE, NATURAL FLAVOR. SOUP BASE: SALT, SUGAR, MONO-SODIUM GLUTAMATE, FISH STOCK POWDER (SALT, MONOSODIUM GLUTAMATE, SUGAR, BONITO POWDER, BONITO EXTRACT), HYDROLYZED SOY PROTEIN, BONITO POWDER, SOY SAUCE POWDER (WHEAT, SOYBEAN, SALT, MALTODEXTRIN), NATURAL FLAVOR, SEAWEED POWDER, MALT DEXTRIN, DRIED LEEKS, SODIUM BICARBONATE, DISODIUM INOSINATE, DISODIUM GUANYLATE, DISODIUM SUCCINATE, SOYBEAN OIL, SILICONE DIOXIDE.
Myojo, all noodles, serving 205 g. Ingredients as printed on the label.
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Cooks as pasta, canned soup. Half of it left? Use up the pasta.