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Broth for Hot & Spicy nabe hot pot
  • Broth for Hot & Spicy nabe hot pot
  • Broth for Hot & Spicy nabe hot pot

Broth for Hot & Spicy nabe hot pot

Broth for Hot & Spicy nabe hot pot

Réference : NISDAIS1

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This nabe broth is made from “doubanjiang”, soy bean and chili miso much appreciated in Japan.


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We particularly recommend it for pork (belly, boneless collar), beef (rump steak or tri tip, or rib eye), lamb (belly, rack, leg, shoulder), all in very thin slices.
This broth will also be perfectly suited for giblets (liver, heart, kidney), and soften their strong taste.
As an accompaniment for your broths, prefer mushrooms (eryngii, enoki, shiitake), green onion, white leeks, carrot strips, Chinese cabbage, onions, tofu.
This broth is also suitable for chicken and white fish.
On the preparation side : shake the sachet well before opening, then place in your cooking container. Bring to a boil, add the meat, then the other ingredients and cook for 5 to 10 minutes.
You can also bring the broth alone to a boil and simply add ramen which you will simmer for 3 minutes.
For tasting, add the chopped green onions on top.
1 broth is suitable for 2 to 3 people

Fukuoka, Japan
750 g net
water, salt, chilli pepper and soy bean Chinese sauce (chilli pepper, salt, soy bean miso, wheat flour, sweet rice vinegar), seasoning (flavor enhancer E621, cane sugar, tapioca, sugar), chilli red pepper, seasoned oil (soybean oil, chilli pepper, green onion, ginger, star anise, cinnamon), sansho and corn powder, salt garlic, alcohol, ginger, star anise, white pepper, flavor enhancer E635, thickener E415, yeast extract, paprika pigment (rapeseed oil, dye E160c, presence of acidifier E507, preservative E221, emulsifier E471
away from high temperatures
refrigerate after opening
Nutritional values
Per 100 g : energy 8 kcal (34 kJ) ; fat 0,3g, of which saturates 0,05g ; carbohydrate 0,6g, of which sugars <0,2g ; dietary fiber <0,5g; protein 0,7g ; salt 1,72g.

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