Miso Salmon Sinigang
A comforting and flavorful Filipino sour soup made with salmon and miso, perfect for a hearty meal.
Servings: 4 servings
Calories: 350kcal
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.
Notes
Serve with extra calamansi for zest. Enjoy with rice and crispy fried fish for a delightful meal. Leftovers taste even better the next day!