Miswa with Egg, Tofu, and Malunggay Soup
AJI-GINISA® Flavor Seasoning MixIngredients
- 1 Tbsp. (15ml) Cooking oil
- 3 Tbsps. (30g) Garlic, chopped
- 4 cups (1000ml) Water
- 1/4 pack (50g) Misua
- 1/2 kilo (500g) Tokwa, diced
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 1/2 tsp. (2.2g) Salt
- 5 pcs. (250g) Egg, slightly beaten
- 1 cup (25g) Malunggay leaves
Procedure
- SAUTÉ. In a pot, heat oil. Sauté garlic until fragrant.
- BOIL & SIMMER. Add water then bring to boil. Lower the heat to medium then add misua and tokwa. Cook for a few minutes until misua has softened.
- SEASON. Add salt and AJI-GINISA® then mix well.
- SIMMER. Lower the heat then once water is no longer boiling, pour eggs all over to form long silky egg strands. Make sure that the soup is not boiling to avoid the egg from clumping. Add the malunggay leaves then cook for another minute.
- SERVE. Transfer to a bowl then serve.
Cooking Tips
To ensure silky egg strands, make sure to lower the fire until soup is no longer boiling. While stirring, pour the slightly beaten eggs slowly until it forms long ribbony strands.
Cooking Time: 15 minutes
Preparation: 10 minutes
Servings:
6
Serving size: 1 cup (250g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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Nutrition Facts
Calories per serving (kcal)
222.4
Carbohydrates (g)
10.1
Proteins (g)
17.7
Fat (g)
12.4
Dietary Fiber (g)
0.8
Calcium (mg)
162.4
Iron (mg)
2.8
Sodium (mg)
661.1
Good to Know Nutrition Facts
Tofu is a plant-based protein which is rich in Calcium like any other animal-based protein such as meat and milk.