Cals
426.00
Protein (g)
25.40
Carbs (g)
32.70
Sugars (g)
7.70
Fat (g)
22.50
Sat Fat (g)
7.00
Fibre (g)
1.10
Sodium (mg)
1022.00
Ching He Huang Web Site
Japanese miso paste is not just for miso soup. It is made from fermented soybeans and other grains depending on the variety that you use. I like to use the red miso paste as it has a more intense flavour, because it has been aged longer. Great used as a marinade in this dish and then fry the ribs until crispy on the outside but soft and tender on the inside. YUM!