Ajinomoto | Upo, Kalabasa and Sotanghon Soup - Ajinomoto
Sauté onions, garlic, and tomatoes with shrimp; add kalabasa and upo for a umami-rich soup with perfectly cooked sotanghon noodles.
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Ingredients
- 2 Tbsps. (30ml) Cooking oil
- 1/2 cup (60g) Onion, chopped
- 1/4 cup (40g) Garlic, chopped
- 1 cup (120g) Tomato, sliced
- 1 1/2 cups (250g) Shrimp, shelled, deveined
- 1 1/2 cups (375ml) Kalabasa, sliced
- 1 1/2 cups (1g) Upo
- 3 cups (750ml) Water
- 1 pack (200g) Sotanghon, soaked in warm water, drained (80-g dry pack)
- 1/4 tsp (1.5g) Salt
- 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
- 5 tsps. (25g) Fish sauce
- 1 tsp (1g) Black pepper, ground
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