Autumn is coming, and OMUSUBI brings you warmth with a deeply flavoured soup. The brand new Japanese-style Three Types of Mushrooms Cream Soup takes the best of washoku and yoshoku cuisine styles, starting with a clear and fragrant stock made from Rishiri kombu, to which milk and shiitake, shimeji and maitake mushrooms are added to cook up a rich and smooth cream soup. The rich texture of it makes a gratifyingly tasty treat, which is also vegetarian-friendly.
Japanese-style Three Types of Mushrooms Cream Soup
Main Ingredients
Rishiri kombu (Japan), ma-kombu (japan), milk (Japan), sitting-hen mushroom, mushroom, shimeji mushroom, carrot, white radish, onion, cream, algae sea salt (Japan), dried herb
Nutrition Information
| Energy (kcal) | 131 |
| Protein (g) | 4.2 |
| Fat (g) | 1.9 |
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.