Goodvenience.bio GmbH
5.0
No minimum
Organic broth with soy-algae-mushroom for vegan ramen 525ml
Ships directly from brand in 1-3 days
Buyer Protection
Information
This is an organic broth specially made for vegan ramen. The base consists of umami-rich mushrooms and algae, finished with traditional soy sauce. The dish has a subtle caramel note and can be used as a base for noodle soup or as a pure Japanese soup.
The algae and mushrooms have been carefully selected for origin and quality. The wakame algae are sustainably grown in Europe under strict organic standards, offering the same flavor intensity as traditional Japanese varieties.
The algae and mushrooms have been carefully selected for origin and quality. The wakame algae are sustainably grown in Europe under strict organic standards, offering the same flavor intensity as traditional Japanese varieties.
| Weight | 800g |
| Volume | 0.525 liters |
| Storage | Shelf-stable |
| Shelf Life | 12–24 months |
| Diet | Alcohol-free |
| Values | Handmade, Organic, Social Good |
| Made in | Germany |
| Brand location | Germany |
| Ingredients | Trinkwasser, Rübenzucker*, 2,8% SHOYU* (Trinkwasser, SOJABOHNEN*, WEIZEN*, Meersalz, A. Oryzae), Reisessig* (Wasser, ungeschälter Reis, A. Oryzae), SESAMÖL*, Limettensaft*, Reiswein* (Reis*, Wasser, A. Oryzae), 1% Wakame Alge*, 2% Shiitake Pilze*, Steinsalz, Zitronensaft* *aus kontrolliert biologischem Anbau Zusatzstoffe: keine Allergene: Soja, Weizengluten, Sesam Kann Spuren von Fisch und Sellerie enthalten. Portionsgröße / 100 ml Energie (kJ) / 62 kJ / 15 kcal Fett / 0 g davon gesättigte Fettsäuren / 0 g Kohlenhydrate / 2,9 g davon Zucker / 2,9 g Eiweiß / 0,5 g Salz / 0,75 g Jod 93µg |
| Allergens | enthält Soja, Weizengluten, Sesam |
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Goodvenience.bio GmbH
5.0
No minimum
In the J.Kinski Manufactory we produce broths, sauces, soups and spice mixtures in organic quality. They form the basis for cooking healthy and tasty food at home and consciously eating what is available to us in Europe. We don't lose sight of the bigger picture, because Asian cuisine in particular offers us great incentives to make our diet delicious. And we show that this can be done with regionally and ecologically produced food. In other words, without long delivery routes and with raw materials that pollute our environment as little as possible.
