Rainy Habagat nights stir up a craving for hot and hearty soup that you can easily whip in minutes after a long work or school day.

Skip the slow cooking process without sacrificing taste with AJI-NO-MOTO® Umami Seasoning, a well-loved flavor enhancer widely used to intensify deliciousness in vegetable recipes, meat dishes, sauces, broths, soups and a lot more.

Give ingredients like vegetables, meats, and seafood a mouthwatering, savory boost by adding a “tak, tak, tak” of MSG, the purest form of umami. MSG does not add extra calories, unnecessary color or complex tastes. It brings depth of flavor while helping you reduce your sodium intake because MSG contains only about one-third of the sodium found in table salt.

Here are two easy soup recipes from Ajinomoto Philippines Corporation (APC)’s Cookmunity website to bookmark for the rainy months:

Egg Drop Soup

Perfect for cozy evenings, this comforting soup evokes cherished childhood memories and the delight of being safe at home with the family. One sip and that burst of umami can melt away stress and help 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

Meaty and garlicky, Molo soup is a beloved Filipino classic can be more flavorful with AJI-NO-MOTO® Umami Seasoning. This savory broth soothes the senses and provides comforting nourishment.

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.