Lunar New Year Misua Soup

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 1/4 cup (60g) Chorizo macau, sliced
  • 1/4 cup (40g) Onion, minced
  • 3 Tbsps. (30g) Garlic, minced
  • 1/2 cup (80g) Tomato, sliced
  • 1/4 cup (50g) Dried shiitake mushroom, rehydrated, sliced
  • 6 cups (1500ml) Water
  • 1/2 cup (80g) Carrot, sliced into half-moon
  • 1/4 pack (50g) Misua
  • 1/4 tsp. (0.5g) Achuete powder (Annatto)
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1 tsp. (5g) Salt
  • 1/4 tsp. (0.5g) Ground black pepper
  • 1/4 kilo (250g) Bokchoy, trimmed
  • 8 pcs. (400g) Hard-boiled egg, peeled, halved


  1. SAUTÉ. In a pot, heat oil. Sauté chorizo until slightly brown. Add onion and garlic then sauté for a minute. Add tomato and mushrooms then cook until softened.
  2. BOIL. Add water then bring to a boil. Add carrots and misua then cook for a minute.
  3. SEASON. Add achuete powder, AJI-NO-MOTO®, salt, and pepper. Stir then simmer for a minute. Add bokchoy then cook for another minute.
  4. SERVE. Transfer soup to a bowl then top with boiled egg. Serve.

Cooking Tips

To cook perfectly hard-boiled eggs, place eggs in a pot then cover with water by 1 inch. Boil for 10-12 minutes then immediately cool with cold water.

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 cup soup with 1 egg (288g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

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

Good to Know Nutrition Facts

Bokchoy is a good source of Vitamin K that promotes wound healing.


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