Fishball Soup

AJI-NO-MOTO® Umami Seasoning


  • 5 cups (1250ml) Water
  • 2 cups (225g) Fish balls
  • 2 bundles (100g) Pechay tagalog, chopped
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1 Tbsp. (15ml) Fish sauce
  • 1/3 cup (35g) Leeks, sliced
  • 1 Tbsp. (10g) Garlic, minced, toasted


  1. BOIL. In a pot, add water then bring to a boil. Add fish balls then let it boil for a minute.
  2. SIMMER. Add the stems of the pechay then cook for 30 seconds. Add the leaves then cook for another 30 seconds.
  3. SEASON. Add AJI-NO-MOTO®, fish sauce and leeks. Mix then simmer for a minute.
  4. SERVE. Transfer soup to individual bowls then top with toasted garlic. Serve and enjoy!

Cooking Tips

In cooking fishball soup, one indication that the balls are cooked is when they float to the surface of the soup. Turn off the fire and do not remove the cover for a few minutes.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 1/4 cup (301.2g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pechay is a good source of Vitamin K, which plays a key role in preventing excessive bleeding.


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