SHRIMPS IN CORN SOUP RECIPE
AJI-NO-MOTO® UMAMI SEASONING
1 teaspoon (5ml) Cooking oil
1 teaspoon (5g) Garlic, finely chopped
1/4 kilo (250g) Shrimp, cleaned and deveined
1/4 cup (27g) Red bell pepper, julienned
1 1/2 cups (252g) Fresh corn kernels
2 cups (500ml) Water
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
1 tablespoon (15g) Ginger, strips
1/4 cup (40g) Carrots, cubed
1/2 cup (30g) Spinach
1 tablespoon (15ml) Fish sauce
1/8 teaspoon (0.3g) Pepper powder
Reduced sodium by 30%
Original sodium content: 3 Tablespoons (40 ml) Fish sauce
|Calories per serving (kcal)||76.6|
|Dietary Fiber (g)||1.9|
Good to Know Nutrition Facts!
Corn kernels are high in fiber, which helps the body stave off any digestive problems or illnesses including constipation, hemorrhoids, and colorectal cancer.
Preparation time: 10 minutes
Cooking time: 15 minutes
- SAUTÉ. In a pan, heat oil and sauté garlic, add shrimps and bell peppers. Add corn and water. Mix well.
- SEASON & SIMMER. Sprinkle 1 pack of AJI-NO-MOTO®. Add ginger, carrots and spinach, and then cook for a few minutes. Add fish sauce and pepper powder. Mix well. Turn off fire.
- SERVE. Turn off fire. Transfer on a serving bowl then serve hot.
Makes 10 servings
Serving size: 1/3 cup (80 g)
Look for fresh corn with husk that has bright green color and wrapped tightly against the corn and is slightly damp.