Aeon "Topvalu Mogumogu Ajiwaru Soup"Aeon has introduced "Topvalu Mogumogu Ajiwaru Soup," a series of soups with many ingredients. It is sold at approximately 3,000 stores nationwide, including Aeon, Aeon Style, and Maxvalu.
soupseries is designed to meet the needs of people who want to eat a nutritious and satisfying meal even when they are busy, and who want to enjoy a simple and satisfying meal. This series of ready meal soups is based on the concept of "a restaurant just a 0-minute walk away.
The soups are packed with vegetables, meat, seafood, and other ingredients, and are recommended as a main meal for dinner or a busy morning meal. Simply remove the packet from the refrigerator and heat it up in the microwave for easy consumption.
The lineup consists of a total of 11 varieties that can be selected according to one's mood of the day. This time, we will review the "8 Ingredients Tomato Umami Minestrone" and "Yamagata-style Potato Stew with Rough Ingredients".
Minestronewith 8 Ingredients This minestrone is made with beef and chicken in a tomato, millepore, and red wine-based broth, and includes 4 kinds of vegetables (grilled tomato, onion, red bell pepper, and zucchini), bacon, orzo (barley), and 2 kinds of beans (red kidney beans and chickpeas). The product contains bacon, orzo (barley), two kinds of beans (red kidney beans and chickpeas). It weighs 200 grams and is priced at 429.84 yen (tax included).
It can be eaten as is, but it tastes even better when heated. In the microwave, stand the bag upright without opening it and heat it for 1 minute and 40 seconds at 500W or 1 minute and 30 seconds at 600W. To heat in hot water, place the bag in boiling water for about 4 minutes and 30 seconds.
This soup is packed with the sweet and sour taste of tomatoes. Sauteed onions, chicken extract, and pork extract are also used to give it a deep flavor. It is full-bodied, yet has a strong sour aftertaste.
The texture is lively, with crunchy chickpeas, red kidney beans, and crunchy barley. Each bite is filled with a variety of ingredients. The tomato base is infused with plenty of flavor, making this a satisfying dish.
Yamagata-style stewed taro
witha variety of ingredients Yamagata-style stewed taro with a good balance of flavor, aroma, and depth, made with dried bonito flakes and Soda-bushi, plus other dried bonito flakes (mackerel, Urume, and Iwashi) and kombu (kelp). Beef, taro, konnyaku, shimeji mushrooms, burdock root, and white onion are used. Contents 200g (7.05oz), price 321.84 yen (tax included).
The soup has a nostalgic and comforting taste. The deep flavor of the dashi broth will soak into your body. Sprinkle some shichimi (seven spice) to taste for a nice accent.
The taro is sticky and the beef is moist and tender. On the other hand, the burdock root is still crispy and you can enjoy the contrast of textures. As long as you have taro stew and white rice, your stomach and heart will be satisfied.
In addition to the two dishes introduced above, the lineup also includes "clam chowder" with a rich flavor, "beef borscht," and "takkan mari," a Korean hot pot dish. If you stock a few of these dishes at home, they will serve you well as a meal on busy or tired days.