Kalabasa Soup with Ampalaya Leaves

AJI-NO-MOTO® Umami Seasoning


  • 7 cups (1750g) Chicken broth
  • 1/4 cup (60g) Onion, garden shallot bulb, sliced
  • 2 cups (250g) Squash fruit, cubed
  • 1/4 cup (60g) Garlic, chopped
  • 1 cup (25g) Bittermelon leaves,well-cleaned
  • 1 cup (120g) Chicken breast,boiled,flaked
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1tsp. (5g) Salt, coarse
  • 1 Tbsp. (15ml) Fish Sauce


  1. BOIL. Combine chicken broth, onion, and squash in a cooking pot. Bring to a boil. Lower the fire then add ampalaya leaves and chicken breast.
  2. SEASON. Add AJI-NO-MOTO®, salt, and fish sauce. Cook for another minute and then turn off the fire.
  3. SERVE. Transfer to a serving plate, serve and enjoy.

Cooking Tips

The skin of the squash should be dull and matte. If it appears to be shiny, it could mean that the squash was picked too early.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 cup (200g)

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

Reduced sodium by 30% Original seasoning/condiment: 1 Tbsp. (approx. 14g) Salt. Squash contains high amounts of Beta-carotene and Lutein. Dietary lutein plays an important role in preventing the onset of cataracts and macular degeneration, which often leads to blindness.


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