Upo, Kalabasa and Sotanghon Soup Recipe

AJI-NO-MOTO® Umami Seasoning


  • 2 Tablespoons (30 ml) Cooking oil
  • 1/4 cup (60 grams) Onions, chopped
  • 1/4 cup (60 grams) Garlic, chopped
  • 1 cup (120 grams) Tomatoes, chopped
  • 1/4 kilo (250 grams) Shrimp, peeled and deveined
  • 1 cup (200 grams) Sotanghon, soaked
  • 2 cups (300 grams) Kalabasa, cubed
  • 2 cups (300 grams) Upo, cubed
  • 1 cup (250 ml) Water
  • 1/2 pack (5 grams) AJI-NO-MOTO® Umami Seasoning
  • 1 teaspoon (5 grams) Salt
  • 1 teaspoon (5 ml) Fish sauce
  • 1 teaspoon (1 gram) Pepper, black, ground


  1. SAUTÉ. In a pan heat oil, sauté onion, garlic and tomatoes. Add shrimp, cook for 5 minutes. Add sotanghon followed by kalabasa and upo.
  2. SIMMER. Add water and simmer for one to two (1-2) minutes.
  3. SEASON. Add AJI-NO-MOTO®, salt, fish sauce, and pepper. Mix well and cook for another minute.
  4. SERVE. Transfer to a serving plate Serve and enjoy.

Cooking Tips

Put the right amount of vegetables in the pan with some room to spare around to avoid having an over cooked or under cooked vegetables.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1/2 cup (75 grams)

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 sodium content: 3 Tablespoons (45 ml) Fish sauce. Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce the risk of heart disease, including heart attack and stroke.


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