Description
Made with organic ramen. Certified vegan. vegan.org. Certified organic by QAI. Non GMO Project verified. nongmoproject.org. Great new recipe. Dr. McDougall’s right foods are always delicious, natural and vegan. This tasty soup is made with organic ramen noodles that are steamed, not fried for your delicious wellness. Nourishing your well-being while helping to sustain the earth is our recipe for happiness.That’s why we source non-genetically modified ingredients and make our cups with paper sourced from certified, responsibly managed forests. www.rightfoods.com. Sustaining the earth sustaining you. Dr. McDougall’s new book, The Starch Solution, is available on Amazon.com and at finer bookstores everywhere. Sustaining the earth sustaining you. Sourced no BPA. Sustainable Forestry Initiative: Certified sourcing. www.sfiprogram.org.
Ingredients
Organic Unbleached Wheat Flour, Miso Powder (organic Soybeans, Rice, Salt), Organic Starch, Yeast Extracts, Identity Preserved Soy Protein, Sea Salt, Organic Sugar, Tofu (soybeans)*, Organic Wheat Gluten, Natural Flavor, Onion*, Garlic*, Wakame*, Green Onion*.
Prep
Microwave cooking instructions (1100W):1. Remove the lid and flavor packet.2. Pour flavor packet contents into cup.3. Add room temperature water to fill line inside cup (about 1’ below rim of cup). Stir well.4. Microwave on high on outside edge of microwave turntable until rapidly boiling but not boiling over about 1 minute 30 seconds. Microwave ovens vary. Adjust power and time as needed. Stop microwave if product is over cooking.5. Remove from microwave, stir, cover tightly (e.g. with aluminium foil or a plate) and let stand 5 minutes until noodles are tender.6. Remove cover, stir again and enjoy.Boiling water instructions: Follow instructions above except add boiling water to fill line and do not microwave.Food/soup should be cooked to 165°F.Caution: Cup and food may be hot. Please handle with care. Do not leave microwave unattended.
Warnings
Made in a facility that uses peanuts and other food allergens.
