Lunar New Year Misua Soup

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 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

Procedure

  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)
194.7
Carbohydrates (g)
8.9
Proteins (g)
10.3
Fat (g)
13.0
Dietary Fiber (g)
1.3
Calcium (mg)
63.5
Iron (mg)
2.0
Sodium (mg)
651.5

Good to Know Nutrition Facts

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

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