UPO, KALABASA AND SOTANGHON SOUP RECIPE
AJI-NO-MOTO® UMAMI SEASONING
2 Tablespoons (30 ml) Cooking oil
1/4 cup (60 grams) Onions, chopped
1/4 cup (60 grams) Garlic, chopped
1/2 cup (120 grams) Tomatoes
1/4 kilo (250 grams) Shrimp
1 cup (200 grams) Sotanghon
1 1/2 cups (300 grams) Kalabasa
1 1/2 cups (300 grams) Upo
1 cup (250 ml) Water
1/2 pack (6 grams) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (5 grams) Salt
1 teaspoon (5 ml) Fish sauce
1 teaspoon (1 gram) Pepper, black, ground
Reduced sodium by 30%
Original sodium content: 3 Tablespoons (45 ml) Fish sauce
|Calories per serving (kcal)||155.5|
|Dietary Fiber (g)||2.1|
Good to Know Nutrition Facts!
Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce the risk of heart disease, including heart attack and stroke.
Preparation time: 10 minutes
Cooking time: 15 minutes
- SAUTÉ. In a pan heat oil, sauté onion, garlic and tomatoes. Add shrimp, cook for 5 minutes. Add sotanghon followed by kalabasa and upo.
- SIMMER. Add water and simmer for one to two (1-2) minutes.
- SEASON. Add AJI-NO-MOTO®, salt, fish sauce, and pepper. Mix well and cook for another minute.
- SERVE. Transfer to a serving plate Serve and enjoy.
Makes 10 servings
Serving size: 1/2 cup (75 grams)
Put the right amount of vegetables in the pan with some room to spare around to avoid having an over cooked or under cooked vegetables.