KALABASA SOUP WITH AMPALAYA LEAVES
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
7 cups (1750g) Chicken broth
1/4 cup (60g) Onion, garden shallot bulb, sliced
2 cups (250g) Squash fruit, cubed
1/4 cup (60g) Garlic, chopped
1 cup (25g) Bittermelon leaves,well-cleaned
1 cup (120g) Chicken breast,boiled,flaked
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1tsp. (5g) Salt, coarse
1 Tbsp. (15ml) Fish Sauce
Reduced sodium by 30%
Original seasoning/condiment: 1 Tbsp. (approx. 14g) Salt
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per serving (kcal) | 40.8 |
Carbohydrates (g) | 4.7 |
Proteins (g) | 3.7 |
Fat (g) | 0.8 |
Dietary Fiber (g) | 0.9 |
Calcium (mg) | 31.8 |
Iron (mg) | 0.6 |
Sodium (mg) | 399.2 |
Good to Know Nutrition Facts!
Squash contains high amounts of Beta-carotene and Lutein. Dietary lutein plays an important role in preventing the onset of cataracts and macular degeneration, which often leads to blindness.
Preparation time: 10 minutes
Cooking time: 10 minutes
Procedure
- BOIL. Combine chicken broth, onion, and squash in a cooking pot. Bring to a boil. Lower the fire then add ampalaya leaves and chicken breast.
- SEASON. Add AJI-NO-MOTO®, salt, and fish sauce. Cook for another minute and then turn off the fire.
- SERVE. Transfer to a serving plate, serve and enjoy.
Makes 10 servings
Serving size: 1 cup (200g)
Cooking Tips
The skin of the squash should be dull and matte. If it appears to be shiny, it could mean that the squash was picked too early.