Law-Uy
AJI-NO-MOTO® Umami SeasoningIngredients
- 8 1/2 cups (2000ml) Water
- 2 pcs. (15g) Lemongrass, tied
- 2 pcs. (154g) White onions, quartered
- 1 Tbsp. (15g) Ginger, minced
- 1 tsp. (5g) Salt, iodized
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 1 1/2 Tbsp. (25ml) Fish sauce
- 4 pcs. (200g) Tomato, quartered
- 1/4 pc. (234g) Squash, cubed
- 2 pcs. (280g) Eggplant, sliced diagonally
- 20 pcs. (80g) Okra, trimmed, sliced into 2s
- 3 Tbsps. (20g) Alugbati, leaves only
- 5 Tbsps. (20g) Malunggay, leaves only
- 2 cups (100g) Sitaw, sliced
- 3 tsps. (15g) Alamang, fresh
Procedure
- SIMMER. Add water onto the pot. Add lemongrass, white onions, and ginger. Simmer for 3 minutes on medium heat.
- SEASON. Season with salt, AJI-NO-MOTO® and fish sauce.
- SIMMER. Then add tomato, squash and eggplant. Simmer for 2 minutes. Lastly add okra, alugbati leaves,malunggay, sitaw and alamang. Simmer again for another 2-3 minutes.
- SERVE. Transfer onto a serving bowl and enjoy.
Cooking Tips
Optional to remove lemongrass after seasoning, taste preference.
Cooking Time: 10 minutes
Preparation: 10 minutes
Servings:
15
Serving size: 100g (Veg) & 54ml (Soup) (153.57g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
36.1
Carbohydrates (g)
6.5
Proteins (g)
1.5
Fat (g)
0.2
Dietary Fiber (g)
1.4
Calcium (mg)
30.7
Iron (mg)
0.7
Sodium (mg)
315.2
Good to Know Nutrition Facts
Vegetables are low in calories but high in nutrients, such as vitamins, minerals, and fiber. They’re also high in antioxidants that can help protect your cells from damage.