Fishball Soup
AJI-NO-MOTO® Umami SeasoningIngredients
- 5 cups (1250ml) Water
- 2 cups (225g) Fish balls
- 2 bundles (100g) Pechay tagalog, chopped
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1 Tbsp. (15ml) Fish sauce
- 1/3 cup (35g) Leeks, sliced
- 1 Tbsp. (10g) Garlic, minced, toasted
Procedure
- BOIL. In a pot, add water then bring to a boil. Add fish balls then let it boil for a minute.
- SIMMER. Add the stems of the pechay then cook for 30 seconds. Add the leaves then cook for another 30 seconds.
- SEASON. Add AJI-NO-MOTO®, fish sauce and leeks. Mix then simmer for a minute.
- SERVE. Transfer soup to individual bowls then top with toasted garlic. Serve and enjoy!
Cooking Tips
In cooking fishball soup, one indication that the balls are cooked is when they float to the surface of the soup. Turn off the fire and do not remove the cover for a few minutes.
Cooking Time: 15 minutes
Preparation: 5 minutes
Servings:
5
Serving size: 1 1/4 cup (301.2g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
70.0
Carbohydrates (g)
11.3
Proteins (g)
4.9
Fat (g)
0.3
Dietary Fiber (g)
0.4
Calcium (mg)
45.7
Iron (mg)
1.2
Sodium (mg)
663.5
Good to Know Nutrition Facts
Pechay is a good source of Vitamin K, which plays a key role in preventing excessive bleeding.