Upo, Kalabasa and Sotanghon Soup

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 1/2 cup (60g) Onion, chopped
  • 1/4 cup (40g) Garlic, chopped
  • 1 cup (120g) Tomato, sliced
  • 1 1/2 cups (250g) Shrimp, shelled, deveined
  • 1 1/2 cups (375ml) Kalabasa, sliced
  • 1 1/2 cups (1g) Upo
  • 3 cups (750ml) Water
  • 1 pack (200g) Sotanghon, soaked in warm water, drained (80-g dry pack)
  • 1/4 tsp (1.5g) Salt
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 5 tsps. (25g) Fish sauce
  • 1 tsp (1g) Black pepper, ground


  1. SAUTÉ. In a pan heat oil, saute onion, garlic and tomatoes. Add shrimp and cook for 5 minutes. Add kalabasa and upo. Boil for about 7 minutes.
  2. SIMMER. Add water and simmer for 1-2 minutes. Add sotanghon.
  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

Make sure not to oversoak the sotanghon since it will still cook once added in the soup. Doing this will prevent noodles from sogging and absorbing out all the soup in the dish.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup (309g)

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

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.

*25% sodium reduced vs. regular recipe


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