Annie Chun’s Japanese-style Miso Soup Bowl Ingredients ListProduct Ingredients Image Not Available
Udon Noodles: Water, Wheat Flour, Modified Tapioca Starch, Less Than 2% Of Salt, Lactic Acid, Soup Base: Miso Paste (water, Rice, Soybeans, Sea Salt), Water, Sugar, Salted Sake (water, Rice, Koji, Salt), Soy Sauce (water. Soybeans, Wheat. Salt), Salt, Less Than 2% Of Yeast Extract, Onion Powder, Toppings: Dehydrated Bok Choy, Dehydrated Green Onion, Freeze Dried Tofu (soybeans, Gluconolactone), Potassium Carbonate, Dehydrated Shiitake Mushroom, Glucose, Dehydrated Chili Pepper Flake
Gluten Risk Other Allergen
Common Questions & Celiac Safety
Why is Annie Chun’s Japanese-style Miso Soup Bowl in the Red Tier?
It failed our ‘Purity Logic’ test due to the presence of direct gluten-containing grains.
What is the main risk of Annie Chun’s Japanese-style Miso Soup Bowl?
The main risk is the direct ingestion of {{reason}}, which is clinically proven to be harmful to Celiacs.
Are the natural flavors in Annie Chun’s Japanese-style Miso Soup Bowl safe?
In this case, other confirmed gluten ingredients in Annie Chun’s Japanese-style Miso Soup Bowl make the flavor source irrelevant to the ‘Not Safe’ verdict.
Is Annie Chun’s Japanese-style Miso Soup Bowl safe if I only have a minor sensitivity?
Even for minor sensitivities, the gluten detected in Annie Chun’s Japanese-style Miso Soup Bowl can cause significant inflammatory responses.
Will cooking Annie Chun’s Japanese-style Miso Soup Bowl remove the gluten?
No. Heat does not destroy the gluten protein in Annie Chun’s Japanese-style Miso Soup Bowl; it remains harmful regardless of preparation.
GlutenSense Verification Methodology
GlutenSense uses a clinical-first cross-reference engine, unifying real-time data from Open Food Facts and the USDA Branded Foods database. Every product undergoes a 90-day safety audit to ensure analysis remains current with manufacturer changes and production facility updates.
UPCs: 0765667628591 Last Verified: Mar 24, 2026 Source: USDA ⚠️ Report Error
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