Sinigang sa Miso (Sour Soup with a Twist)
- What You’ll Need
- How to Cook Sinigang na Salmon
- Key Tips
- More Easy Filipino Recipes You’ll Love!
- Miso Salmon Sinigang Recipe
- Common Questions
Let me tell you: sinigang sa miso has rescued me on those “what’s for dinner” nights, where nothing in the fridge makes sense but you’re hungry for something warm, hearty, and a little special. If you’ve ever stared down a slab of salmon, a packet of miso, and a slightly wilting bunch of greens, you get what I mean. Maybe you’re just missing home, or the rainy season is creeping up again and you need that classic comfort – this sour soup with a twist just hits different. For first-timers, don’t worry. You do NOT need to be an expert. We’ll walk through how to prep, simmer, and finish sinigang sa miso like a pro… or at least like a very determined home cook. Bonus: this takes less time than you think, and the payoff is wild. Let’s get slurping.
What You’ll Need
Okay, so if you look in my kitchen pantry during sinigang weather, you’ll always find most of these ingredients. No need to panic shop! At its heart, sinigang sa miso uses salmon belly (or other fish), some white miso paste (super important, don’t skip), classic tamarind mix, and a handful of those reliable veggies.
You’ll want:
- Salmon belly or head cuts (really, use what you like… bones make it richer)
- White miso paste (you can find these at most Asian groceries or the global aisle)
- Tomatoes, onions, and green chili (these three are the flavor base)
- Tamarind powder or real pulp for that signature sourness
- Water spinach (kangkong), daikon radish, and eggplant
- Fish sauce and salt (or adjust as your salty heart desires)
You can play around with greens or toss in okra, but don’t skimp on the miso. Really brings this out of just “regular sinigang” territory. Some folks add tofu, I won’t judge. It’s so forgiving.
| IngredientPurpose | |
| Salmon belly | Main protein |
| Miso paste | Umami and depth |
| Tamarind (mix or pulp) | Sour base |
| Veggies (kangkong, radish, eggplant) | Bulk and flavor |
| Seasonings (fish sauce, salt) | Saltiness and balance |
How to Cook Sinigang na Salmon
Right, let’s get this soup bubbling. Start with a big pot, medium heat. Throw in your onions, tomatoes, and chilies. Sauté until you catch that sweet tomato aroma – kind of savory, almost jammy. Next is the fun part. Scoop in the miso paste. I go heavy, but you can ease up if you’re shy about strong flavors. Let it toast just a bit, mixing around so it melts into everything.
Now, add water. Nothing fancy, just enough to cover the stuff already in the pot. Once it’s simmering, slip in the salmon (woo, skin and bones for extra taste, if you’re on board). Lower the heat, since fish wants gentle treatment. Sprinkle in the tamarind powder – taste as you go, so you don’t shock yourself with too much sour.
Toss in your radish and eggplant first, since they need more time to get soft. Kangkong and softer greens come last, a good minute or two before serving, so they keep some crunch. Finish with fish sauce. If you’re like me, a squeeze of calamansi right before you eat gives it zing. Serve over hot rice and you’ll want two bowls.
“I tried this recipe after a homesick Sunday, and it was game-changing. My kids actually asked for seconds!” – Lani A., Toronto
Key Tips
Every family has their own way (my auntie adds ginger, wild right?). Here’s a few tips to keep you winning.
First, always sauté the aromatics! It’s tempting to toss everything in, but trust me, makes a big difference. With miso, don’t burn it. Mix and melt, yes, but burnt miso is just sad. For the fish, if you’re nervous about it breaking apart, scoop out the fillets right after they’re cooked through and add them back at the end.
Season to your taste buds, not just the recipe – some like it tart, others mild. Oh, and give it a rest for a few minutes before eating; that’s when all the magic melds together.
Eat right away if you love tender fish, but leftovers are honestly even better the next day once flavors settle. Tastes bolder!
More Easy Filipino Recipes You’ll Love!
If you liked making sinigang sa miso, you’ll probably get obsessed with these too.
- Adobo – Classic, can never go wrong
- Tinola – Ginger chicken soup, so comforting on rainy days
- Paksiw na Bangus – Vinegary fish stew, bright and zingy
- Ginisang Monggo – Mung bean stew, hearty and filling
Try swapping proteins or veggies as you get bold. There’s no strict rules with Filipino home cooking – make it work for you. Pro tip: Every dish sings with rice. White, brown, or even garlic rice if you’re feeling extra.
Miso Salmon Sinigang Recipe
Let’s zoom through the run down so you can screenshot or scribble fast.
Ingredients:
- 1 lb salmon belly or head cuts
- 2 tbsp white miso paste
- 1 packet tamarind soup base (or equivalent pulp)
- 1 medium onion, quartered
- 2 tomatoes, quartered
- 1 green chili, sliced
- 4 cups water (or adjust for desired soupiness)
- 1/2 daikon radish, sliced thin
- 6 pieces eggplant, lengthwise slices
- 1 bunch kangkong (water spinach)
- 2 tbsp fish sauce (to taste)
- Salt and pepper (optional)
Instructions:
- Sauté onion, tomatoes, and chili until fragrant.
- Add miso paste; let it melt and get jammy.
- Pour in water; bring to a simmer.
- Add salmon, cook gently till just set.
- Stir in tamarind packet. Taste and tweak.
- Add daikon and eggplant; cook till almost soft.
- Drop in kangkong and any other quick-cook veggies.
- Season with fish sauce. Eat with rice, with joy.
Serving Suggestions:
- Pair with steamed white rice, can’t have sinigang sa miso without it.
- Serve with crispy fried fish on the side if you’re feeling lavish.
- Throw in sili for extra spice, or keep mild for kids.
Common Questions
What if I can’t find miso paste?
You could skip it technically, but really, it’s what makes sinigang sa miso magical. Hunt for it in Asian markets. If all else fails, try mild soybean paste, but it’ll be different.
Can I use other fish besides salmon?
Absolutely. Milkfish (bangus), tilapia, even shrimp. Salmon just gives it that fatty, rich broth that’s… chef’s kiss.
How do I make it vegetarian?
Easy – swap fish for tofu or mushrooms and use veggie broth. The depth lowers, but it’s still a nice, tangy bowl.
How sour should it be?
That’s up to you! Some like cheeks-puckering tart; others prefer gentle. Add the tamarind in small bits, taste after each, and stop when your tastebuds are dancing.
Can I freeze leftovers?
Technically yes, but the veggies get mushy after thawing. It’s way better fresh. But the flavor ages nicely overnight in the fridge.
Miso Salmon Sinigang
Ingredients
Main Ingredients
- 1 lb salmon belly or head cuts Use bones for richer flavor.
- 2 tbsp white miso paste Essential for flavor; don’t skip.
- 1 packet tamarind soup base or equivalent pulp Adds signature sourness.
Vegetables
- 1 medium onion, quartered Aromatics base.
- 2 medium tomatoes, quartered Adds sweetness.
- 1 piece green chili, sliced Adds heat.
- 1/2 daikon radish, sliced thin daikon radish Provides bulk.
- 6 pieces eggplant, lengthwise slices Adds texture and flavor.
- 1 bunch kangkong (water spinach) Adds freshness.
Seasonings
- 2 tbsp fish sauce Adjust to taste.
- salt and pepper Optional, for final seasoning.
Instructions
Preparation
- Sauté onion, tomatoes, and chili until fragrant.
- Add miso paste; let it melt and get jammy.
- Pour in water; bring to a simmer.
- Add salmon, cook gently until just set.
- Stir in tamarind packet. Taste and tweak sourness.
- Add daikon and eggplant; cook until almost soft.
- Drop in kangkong and any other quick-cook veggies.
- Season with fish sauce and serve over hot rice.
