Sinigang (Filipino Sour Soup)

Sinigang! Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies, and completely delicious.  Serve with rice if desired.  Vegan-adaptable and gluten-free.

What is Sinigang?

Sinigang is a traditional soup from the Philippines.  The direct translation of Sinigang is “stew”.  It is the kind of soup that heals what ails you, a feel-good comfort soup.  It usually features abundant veggies, including lots of greens, some type of meat, or fish, married together in an incredibly savory broth.  The ingredients of this soup vary as each region in the Philippines has its own spin on it.

This is one of my new favorite soups!  It is so simple but has such a full-bodied well-balanced flavor.  The tamarind is the surprising ingredient that adds so much bright full flavor!

Miso and Fish sauce (or vegan fish sauce) round out the sour tang of the tamarind puree and create a delicious balance.  Traditional vegetables include tomatoes, onions, long beans, eggplant, and greens like water spinach or Bok Choy and hot chili’s!  Feel free to embellish with your favorites.  I love that Sinigang is highly adaptable!

We are using salmon here as the protein, perfectly complimenting the broth.

Ingredients in Sinigang – Filipino Sour Soup

• salmon -or substitute with crispy seared tofu.
• red onion
• garlic
• ginger
• tamarind puree or paste
• fish sauce (or try this vegan fish sauce)
• vegetable stock
• eggplant
• bok choy,  napa cabbage, spinach, water spinach, Mizuna, mustard greens, collards
• fresh tomatoes
• white miso paste

How to make Sinigang- Filipino Sour Soup

Step one

This step is totally optional but it gives a richer flavor to the salmon.  Sear the salmon on each side for about 2- 3 minutes  (depending on the thickness of the fillets) in a very hot pan with oil.  Leave it alone until a crust forms.  Just go for getting a crust on the outside.  The interior will finish cooking in the broth.

Alternatively, for faster prep, cut the raw salmon into chunks. 

Keep in mind you can use Crispy Tofu!

Cut the salmon in large chunks (whether using seared or raw).

Set cut salmon aside.

Prep the onions, ginger and garlic.

Step two

Saute’ onion, garlic, and ginger for 2 minutes.

Step three

Add broth, tamarind, fish sauce, eggplant and serrano chili.  Bring to a low simmer for 10 minutes, or until eggplant is tender.

Tips for adjusting spice levels:

• If you like it spicy, dice up the chili and add it all.
• Less hot, cut the chili in half add the halves to the soup.
• For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili’s before eating).

Step four

Add salmon, tomatoes and Bok Choy (if using spinach or other tender green) wait and add just before serving), cook another 5 minutes or until salmon is just cooked through.  Add miso water mixture.

Garnish with fresh cilantro and daikon radishes.  Serve with rice if desired.

Can Sinigang be made Vegan?

• Yes.  Use this vegan fish sauce recipe or substitute it with soy sauce.
• Add tofu instead of salmon.  Try this recipe for crispy seared tofu.
• Or just keep it stocked with lots of veggies.

Other broth-based soups you may enjoy

• Hot and Sour Cabbage Soup
• 20 Best Broth-Based Soup Recipes
• 20-Minute Miso Soup with Leeks, Mushrooms and Greens
• Vietnamese Hot and Sour Soup (Canh Chua)
• Ginger Sesame Soba Noodle Soup
• Kimchi Soup with Shiitakes, Tofu and Kale
• 15 MINUTE THAI COCONUT CURRY NOODLE SOUP (KHAO SOI)

Hope you have fun trying this soup.  Let us know what you think!

~Tonia

Sinigang (Filipino Sour Soup)

★★★★★ 5 from 3 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 cups 1x
• Category: Soup, Stew
• Method: stovetop
• Cuisine: Philippines

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Description

How to make Sinigang! This Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies and completely delicious.  Serve with rice if desired.  Vegan adaptable and gluten free.

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Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 small red onion, sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons grated ginger
• 2 tablespoons tamarind puree (I used Glory Bee Organic)
• 2 tablespoons fish sauce
• 4 cups vegetable stock or water
• 1 1/2 cups eggplant cut into chunks
• 1 serrano chili
• 12 ounces fresh salmon filets, cut into large chunks (see notes on optional pre-searing if desired)
• 2 heads baby Bok Choy or 2 cups of greens; napa cabbage, spinach, Mizuna
• 1 cup fresh tomatoes (cherry tomatoes are nice), chopped
• 1 tablespoon white miso mixed with 1/4 cup water

Garnish with fresh cilantro, and thinly sliced daikon radish

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Instructions

1. Saute’ onion, garlic and ginger in coconut oil for 2 minutes.
2. Add broth, tamarind, fish sauce, eggplant and serrano chili.  Bring to a low simmer for 10 minutes, or until eggplant is tender.
3. Add salmon (see notes), tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through.  Add miso water mixture.
4. Garnish and serve with rice if desired.

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Notes

Sear the Salmon.  This step is totally optional but it gives a richer flavor to the salmon.  Sear the salmon on each side for about 2- 3 minutes  (depending on the thickness of the fillets) in a hot hot pan with a little oil.  Leave it alone until a crust forms.  Just go for getting a crust on the outside.  The interior will finish cooking in the broth.

Spice adjustments:  If you like it spicy, dice up the chili and add it all.  Less hot, cut the chili in half add the halves to the soup.  For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili’s before eating).

Nutrition

• Serving Size:
• Calories: 130
• Sugar: 3.4 g
• Sodium: 527.2 mg
• Fat: 5.3 g
• Saturated Fat: 2.4 g
• Carbohydrates: 7.4 g
• Fiber: 1.8 g
• Protein: 14.3 g
• Cholesterol: 29 mg

Keywords: Filipino sour soup, Sinigang, Sinigang recipe