Bulanglang
A comforting Filipino vegetable soup with guava that’s easy to prepare and packed with nutrients.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the guava broth
- 3 medium guavas Choose firm ones for best flavor.
- 6 cups water For boiling guavas.
For the vegetables
- 1 cup kalabasa (squash) Cut into bite-sized pieces.
- 1 cup sitaw (yardlong beans) Cut into 2-inch lengths.
- 1 cup okra Trimmed and left whole.
- 1 medium talong (eggplant) Sliced.
- 1 cup malunggay (moringa leaves) Added at the end of cooking or as preferred.
- 1 cup ampalaya (bitter melon) Optional based on taste preference.
For seasoning
- 2 tablespoons fish sauce Adjust to taste.
- 1 teaspoon black pepper Optional, based on taste.
- 1 clove garlic Minced, optional.
- 1 small onion Sliced, optional.
Instructions
Preparing Guava Broth
- Wash the guavas and slice them without removing the seeds.
- Boil sliced guavas in water until fork-soft.
- Use a ladle to squish the guava slices and release the flavor.
- Strain out the chunks and seeds to keep the broth.
Cooking the Vegetables
- Add kalabasa and sitaw to the guava broth and simmer for 5-8 minutes.
- Add more delicate vegetables like okra, talong, and malunggay towards the end.
- Keep the broth simmering; avoid boiling to prevent mushy veggies.
Seasoning
- Season with fish sauce, black pepper, and optionally add garlic and onion.
- Taste as you go, adjusting seasoning to your preference.
Serving
- Serve hot, preferably ladled over garlic fried rice or paired with fried fish.
- Optionally, serve with soy sauce, chili, and calamansi for dipping.
Notes
Keep the soup piping hot when serving. Customizable with various local vegetables or proteins. Leftovers can be stored in the fridge but reheat gently to avoid mushy veggies.