In a scandal that has rocked the soup-based food service industry (failed slogans: ‘Got Soup-based Food Product?’, and ‘Soup-endous!’), well-known noodle chain Ajisen Ramen has been accused of making their broths using soup concentrate and cheap flavoring powders. Known for a guarantee that all their soups come from “a broth of pork bones simmered to perfection,” Ajisen has been fumbling for an explanation to deflect these allegations of soup-based fraud.
Hao Xiong, an Ajisen China representative, claimed that while the company employs the use of soup concentrate, the concentrate is made from a pork-bone stewing process that takes place in Japan. The concentrate is then shipped to China where it is diluted with water to create the broth.
But regardless if this explanation is true or not, Ajisen is trying to outdo itself with a different scandal all together. “The King of White Soup”( which is said to have over 1,600mg of calcium in it) is touted by Ajisen as having “ four times the calcium content in milk and 10 times that in ordinary meat dishes” .
However, after much investigation, the Institute of Food Science and Nutrition Engineering of China Agricultural University discovered that the calcium content was 485 milligrams per 100 grams of concentrate, over two thirds less than the advertised 1600mg of calcium.
Further tests have claimed that Ajisen’s soups may have only as little as 48.5 milligrams of calcium per bowl.
What has our world come to when even our soup is provoking controversy these days? IS NOTHING SACRED?!?!
By Patrick Keefe