Sotanghon Miso Soup

AJI-NO-MOTO® Umami Seasoning


  • 5 cups (1250ml) Water
  • 2 Tbsps. (30ml) Soy sauce
  • 5 tsps. (25ml) Fish sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1.2g) Sugar, brown
  • 3 Tbsps. (45g) Miso, paste
  • 1/4 tsp. (0.6g) Black pepper, ground
  • 1/2 block (250g) Tofu, firm, cubed
  • 1/2 cup (100g) Wood ear mushroom, rehydrated, sliced
  • 1/4 cup (80g) Carrots, strips
  • 3 rolls (150g) Sotanghon, dry
  • 2 cups (50g) Spinach
Garnish: (optional)
  • 2 Tbsps. (10g) Leeks, chopped
  • 1 tsp. (3g) Chili flakes


  1. COMBINE & BOIL. In a pot combine water, soy sauce, fish sauce, AJI-NO-MOTO®, sugar, miso paste and pepper, then let it boil.
  2. SIMMER. Add tofu, mushroom, carrots, and sotanghon to the pot and let it simmer for 5 minutes or until the noodles are cooked. Then add spinach and let it cook for another 1 minute.
  3. SERVE. Transfer to a serving bowl then sprinkle leeks and chili flakes on top, then serve.

Cooking Tips

Soak dried mushrooms in hot water for faster rehydration. Dried mushrooms normally triple their weight when soaked for a few minutes prior to their use.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup soup + 1 cup noodle & toppings (290g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Good to Know Nutrition Facts

Miso is a good source of probiotics which helps improve gut health.


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