Dinner with Sapporo Ichiban soy sauce flavor japanese style noodles, soy sauce
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
NOODLES: WHEAT FLOUR, PALM OIL, SALT, CALCIUM CARBONATE, SODIUM CARBONATE, POTASSIUM CARBONATE, TOCOPHEROLS. SOUP: SALT, MONOSODIUM GLUTAMATE, MALTOSE, SOY SAUCE POWDER (SOY SAUCE (WHEAT, SOYBEANS, SALT), DEXTRIN, SALT), DEXTRIN, SUGAR, GLUCOSE, WHEAT, SPICES, CARAMEL COLOR, HYDROLYZED PROTEIN, CABBAGE EXTRACT POWDER, ONION POWDER, GARLIC POWDER, VEGETABLE OIL (RICE OIL, SESAME OIL), DISODIUM SUCCINATE, ARTIFICIAL FLAVOR, DISODIUM INOSINATE, DISODIUM GUANYLATE, MALIC ACID, CELERY EXTRACT POWDER, SUCCINIC ACID GARNISH: BOK CHOY (GLUCOSE, SALT), CABBAGE (GLUCOSE, LACTOSE, MALTOSE), CARROT (GLUCOSE), CORN, LEEK.
Sapporo Ichiban, all noodles, serving 82 g, package 2.91 oz/82 g. Ingredients as printed on the label.
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Cooks as pasta, soy sauce. Half of it left? Use up the pasta.