Lunar New Year Misua Soup
AJI-NO-MOTO® Umami SeasoningIngredients
- 2 Tbsps. (30ml) Cooking oil
- 1/4 cup (60g) Chorizo macau, sliced
- 1/4 cup (40g) Onion, minced
- 3 Tbsps. (30g) Garlic, minced
- 1/2 cup (80g) Tomato, sliced
- 1/4 cup (50g) Dried shiitake mushroom, rehydrated, sliced
- 6 cups (1500ml) Water
- 1/2 cup (80g) Carrot, sliced into half-moon
- 1/4 pack (50g) Misua
- 1/4 tsp. (0.5g) Achuete powder (Annatto)
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 1 tsp. (5g) Salt
- 1/4 tsp. (0.5g) Ground black pepper
- 1/4 kilo (250g) Bokchoy, trimmed
- 8 pcs. (400g) Hard-boiled egg, peeled, halved
Procedure
- SAUTÉ. In a pot, heat oil. Sauté chorizo until slightly brown. Add onion and garlic then sauté for a minute. Add tomato and mushrooms then cook until softened.
- BOIL. Add water then bring to a boil. Add carrots and misua then cook for a minute.
- SEASON. Add achuete powder, AJI-NO-MOTO®, salt, and pepper. Stir then simmer for a minute. Add bokchoy then cook for another minute.
- SERVE. Transfer soup to a bowl then top with boiled egg. Serve.
Cooking Tips
To cook perfectly hard-boiled eggs, place eggs in a pot then cover with water by 1 inch. Boil for 10-12 minutes then immediately cool with cold water.
Cooking Time: 25 minutes
Preparation: 15 minutes
Servings:
8
Serving size: 1 cup soup with 1 egg (288g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
194.7
Carbohydrates (g)
8.9
Proteins (g)
10.3
Fat (g)
13.0
Dietary Fiber (g)
1.3
Calcium (mg)
63.5
Iron (mg)
2.0
Sodium (mg)
651.5
Good to Know Nutrition Facts
Bokchoy is a good source of Vitamin K that promotes wound healing.