Price: 2 for $3.00 at Whole Foods
Size: 5.4 oz (plus water that you add)
Calories: 230
Fat: 4%, 2.5g
Cholesterol: 0%, 0mg
Sodium: 37%, 890mg
Protein: 6g
Carbs: 15%, 45g
Fiber: 8%, 2g
WW Points: 4 Points

Annie Chun says: All Natural Asian Cuisine. Miso Soup with Tofu and Scallions.

Abi says: Miso is soybean paste and the de riguer beginning to most meals I eat at Japanese places. I love it for the floating bits of kelp, hidden tofu gems, and biting chunks of green onion. I also like drinking things straight from bowls. Things being soup.

Annie Chun instructs me, on the front of the box, to “Microwave 1 Minute”. While this isn’t a lie, it doesn’t exactly give you the whole truth either. Along with your Freshpak bowl of soft noodles, you’ll get a packet of soybean paste and a freeze-dried lump of tofu, green onion, and spinach. This all involves a lot of mixing and waiting for items to a) disolve or b) become engorged with water. This is a lot of waiting for some glorified fermented bean paste and ramen.

In the end, Annie Chun’s Miso is filling, but awkward. Heavy, pasty (should that have an ‘e’ somewhere?) noodles distract from the purity of the dish, reducing from-the-bowl slurpability, and the spices come through as musky and aged rather than pungent and piquant.