After a long day at work or school, rainy Habagat nites make you crave hot, filling soup that you can make in a matter of minutes.
With AJI-NO-MOTO® Umami Seasoning, a popular flavor enhancer that is frequently used to intensify deliciousness in vegetable recipes, meat dishes, sauces, broths, soups, and much more, you can skip the slow cooking process without sacrificing flavor.
Add a "tak, tak, tak" of MSG, the purest form of umami, to foods like meats, seafood, and vegetables to give them a delicious, savory boost. MSG doesn't add complex flavors, extra calories, or superfluous color. Because MSG contains only about one-third of the sodium found in table salt, it adds depth of flavor while assisting you in lowering your sodium intake.
Here are two easy soup recipes from Ajinomoto Philippines Corporation (APC)’s Cookmunity website to bookmark for the rainy months:
- Egg Drop Soup
This comforting soup is ideal for cozy evenings and evokes cherished childhood memories as well as the joy of being safe at home with family. One sip and a burst of umami can relieve stress and rehydrate the body.
Ingredients
- 6 cups (1500ml) Water
- 1/2 cup (65g) Carrots, cubed
- 2/3 cup (80g) Corn kernel, canned
- 2/3 cup (80g) Green peas, canned
- 3 Tbsps. (30g) Cornstarch
- 5 Tbsps. (75ml) Water for slurry
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 4 pcs. (200g) Eggs, beaten
- 1 Tbsp. (15ml) Water for egg mixture
- 1 tsp. (5g) Salt
- 1/2 tsp. (3ml) Sesame oil
Procedure
- BOIL. In a pot, boil water. Once boiling, add carrots, corn and green peas. In a separate bowl, mix cornstarch and water to make a slurry. Once vegetables are cooked, add cornstarch slurry.
- SEASON. Add AJI-NO-MOTO® and salt then mix well. In a bowl, whisk eggs and water. Add egg mixture to the pot gradually while mixing. Turn off heat and add salt and sesame oil.
- SERVE. Transfer onto serving bowls and enjoy. Can be garnished with spring onions.
- Molo Soup
AJI-NO-MOTO® Umami Seasoning enhances the flavor of Molo soup, a popular Filipino dish that is garlicky and meaty. This flavorful broth provides comforting nourishment and calms the senses.
Ingredients
- 1 3/4 cups (375g) Pork, ground
- 1/2 cup (100g) Potato, minced
- 1/4 cup (35g) Carrots, minced
- 1/2 pc. (30g) White onions, minced
- 1 pc. (50g) Egg, beaten
- 1 tsp. Salt
- 20 pcs. Molo wrapper
- 2 Tbsps. (30ml) Cooking oil
- 1 Tbsp. (15g) Red onions, minced
- 1 Tbsp. (15g) Garlic, minced
- 4 cups (1000ml) Water
- 1 1/2 Tbsps. (20g) AJINOMOTO® Chicken Powder
- 1 Tbsp. (15g) Soy Sauce
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 3 Tbsps. (20g) Spring onions, chopped
- 2 Tbsps. (10) Toasted garlic
Procedure
- MIX. In a large bowl, mix pork, potato, carrots, white onions, egg, and salt.
- MOLD. Take 1 tsp. of the mixture and place it in the middle of the molo wrapper. Dampen the molo wrapper with beaten egg to seal. Repeat until finished.
- SAUTE. In a pot, heat oil to sauté red onions and garlic until fragrant.
- SIMMER. Add water and AJINOMOTO® Chicken Powder, wait for it to simmer.
- UMAMI-MIX. Add soy sauce and AJI-NO-MOTO® Umami Seasoning and stir.
- SIMMER. Add molo dumplings onto the pot. Cook for 5-8 minutes.
- SERVE. Transfer onto serving bowl and garnish with spring onions and toasted garlic.




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