One bowl of Annie Chun’s miso soup delivers roughly 260 calories, 8 g protein, and about 870 mg sodium per labeled serving.
Lower Target
This Bowl
Older Panel
Microwave As-Is
- Fill to water line
- Heat ~2:30 (1200 W)
- Stir and rest
Fast
Protein + Fiber
- Add tofu cubes
- Toss in edamame
- Fold in spinach
Filling
Lower Salt Moves
- Dilute broth slightly
- Skip soy sauce
- Brighten with citrus
Lighter
Nutrition For Annie Chun Miso Soup — Facts Breakdown
This noodle soup bowl is built around a miso base, tofu bits, seaweed, and Hokkien noodles. A prepared serving lands near 260 calories, roughly 55 grams of carbohydrates, about 8 grams of protein, and around 1 gram of fat. Sodium sits near 870 milligrams per bowl, which equals about one third of the daily limit many health agencies use for labeling. The label also shows around 4 grams of fiber and about 3 grams of total sugars, with 2 grams counted as added sugars.
Those figures come from the branded entry in the USDA-linked database, which mirrors the current package panel for the Japanese-style bowl. The data show a carb-heavy profile with modest protein and low fat, which tracks with a noodle-forward meal. If you’re measuring energy balance, this bowl fits neatly into a light lunch or a quick add-on to dinner.
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 260 | — |
| Carbohydrates | 55 g | 20% |
| Protein | 8 g | 16% |
| Total Fat | 1 g | 1% |
| Dietary Fiber | 4 g | 14% |
| Total Sugars | 3 g | — |
| Added Sugars | 2 g | 4% |
| Sodium | 870 mg | 36% |
| Potassium | 370 mg | 8% |
| Calcium | 40 mg | 3% |
| Iron | 1 mg | 6% |
Calories, Macros, And What They Mean
Most of the energy comes from starch in the wheat noodles. The broth and tofu add a small share of protein, and the fat number stays low. If you lift the protein with tofu cubes or a soft-boiled egg, the bowl feels steadier and keeps you full longer with little change to sodium if you avoid salty toppings.
Carbs land around the same range as a medium bagel. That isn’t “bad” or “good” on its own. It just means this soup behaves like a carb-forward meal. If you’re balancing a day of eating, pair it with a crunchy side salad or steamed vegetables to swing the mix toward fiber.
Sodium: What The Number Tells You
The label shows about 870 milligrams for salt content. The Dietary Guidelines limit sits at 2,300 milligrams per day for adults. That makes a single bowl a solid share of the day’s budget. If you tend to add a splash of soy sauce, that share grows fast.
There’s a bit of variance across retailer listings. Some show 990 milligrams. That likely reflects an older run or a different rounding choice. The branded data line tied to USDA lists 870 milligrams for a 168-gram serving, which matches current packaging.
Ingredients And Preparation Notes
The soup base uses miso paste made from water, rice, soybeans, and salt. You’ll also see soy sauce, yeast extract, and a little sugar for balance. Noodles are wheat-based and arrive par-cooked. Toppings include freeze-dried tofu, dehydrated greens, and bits of seaweed and mushroom. Heat in the microwave with water to the fill line or cover with boiling water and let the noodles soften, then stir well.
Miso tastes best when it isn’t boiled hard. Gentle heat keeps the aroma. If the bowl sits for a few minutes after cooking, give it a stir to bring the paste back into the broth.
Who This Bowl Helps
Busy students, office workers, and anyone who needs a fast baseline meal can use this as a starting point. It travels well, cooks fast, and pairs with simple sides. Folks watching saturated fat or cholesterol get a win here since both sit near zero. People who need to limit sodium should plan the rest of the day around this salty bowl or choose a lighter option.
Ways To Make It Work For You
Lower The Salt Load
Top with extra hot water to stretch the broth, sip slowly, and leave a little liquid behind. Skip soy sauce and salty chili crisp. A squeeze of citrus or a sprinkle of scallions perks up flavor without adding salt.
Add Protein And Fiber
Drop in tofu cubes, shelled edamame, or a poached egg for protein. Add steamed broccoli or spinach to level up fiber. None of these change the label sodium unless the add-ins are salted.
Balance The Day
Plan breakfast and dinner around lower-salt picks. Think yogurt with berries in the morning and a roasted vegetable bowl at night. This keeps the daily sodium and added sugars in range without feeling restrictive.
How It Compares To Other Bowls And Broths
The Japanese-style branded entry in the USDA database lists 260 calories and 870 milligrams of sodium per container. A basic homemade miso broth without noodles tends to sit far lower in energy and salt per cup, though recipes vary widely. Restaurant cups swing a lot, too; soup volume, paste strength, and added soy sauce change the number.
| Option | Calories | Sodium |
|---|---|---|
| Packaged Bowl (Per Container) | 260 | ~870 mg |
| Restaurant Cup (Approx. 1 cup) | 30–60 | 400–800 mg |
| Basic Homemade Broth (1 cup) | 30–80 | 200–600 mg |
Smart Shopping Pointers
Check the panel for sodium, fiber, and added sugars. A fiber number near 4 grams per bowl is handy. Added sugars at 2 grams won’t move your day much. If you spot a 990-milligram sodium panel, that may be an older label; the branded USDA line shows 870 milligrams for the current recipe.
Look at the ingredients list for wheat if you avoid gluten, and soy if you have allergies. The bowl contains both. If you need something gluten-free, a rice-based soup or a different product line fits better.
Serving Ideas That Keep Flavor
Five-Minute Uplifts
- Spoon in silken tofu and scallions.
- Drop in frozen edamame during the last minute of heating.
- Swirl in a beaten egg after cooking for ribbons.
- Add chili oil for heat; use a small drizzle.
- Finish with toasted sesame seeds.
Veggie-Forward Pairings
- Cucumber salad with rice vinegar.
- Steamed greens dressed with lemon.
- Roasted carrots with miso-ginger glaze.
Method, Sources, And Caveats
Nutrition values in this guide pull from the USDA-connected listing for the Japanese-style bowl and from current packaging. Salt guidance follows U.S. health authorities. If your bowl tastes saltier or milder, it may be a different batch, a variant sold in another region, or just a heavier hand when filling to the line.
For a database view with the full panel, see the branded item page on MyFoodData. For salt limits used on U.S. labels, see the FDA sodium page. Brand pages may change without notice, so treat retailer panels as snapshots rather than final truth.