Tinolang Tahong
A comforting Filipino seafood soup made with mussels, ginger broth, and vegetables, perfect for any day and incredibly easy to prepare.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the Ginger Broth
- 2 tablespoons olive oil
- 1 cup crushed garlic
- 1 large piece ginger, chopped Use more than you think.
- 1 cup chopped onions
- 4-5 cups water Depending on desired soupiness.
- 1 tablespoon fish sauce Use sparingly to avoid over-salting.
Main Ingredients
- 1 kilo mussels, cleaned Ensure they close when tapped.
Vegetables (optional)
- 1 cup chili leaves Adds a herby zing.
- 1 cup spinach Can substitute for chili leaves.
- 1 medium sayote or green papaya Optional for added texture and color.
Seasoning
- to taste salt and pepper Adjust according to personal preference.
- 1 piece green finger chile Optional for a mild kick.
- 1 piece kalamansi or lime, sliced For serving.
Instructions
Preparation
- Clean the mussels thoroughly by pulling off 'beards' and scrubbing the shells.
- Discard any mussels with broken shells or that do not close when tapped.
Cooking the Broth
- In a large pot, heat olive oil and sauté the crushed garlic and chopped onions until fragrant.
- Add the chopped ginger and continue to sauté until fragrant.
- Pour in water and bring to a boil. Reduce heat to simmer until broth is mildly gingery.
- If using, add fish sauce to taste, being careful not to over-salt.
Adding Mussels and Vegetables
- Add the cleaned mussels to the simmering broth.
- Once the mussels start to open (in about 3-5 minutes), add the green vegetables.
- Avoid overcooking greens to maintain texture.
Final Seasoning and Serving
- Adjust seasoning with salt, pepper, and additional fish sauce as desired.
- Serve hot, with a side of rice and optional slices of kalamansi or lime.
Notes
Serve with garlic rice for a complete meal. Mussels can become tough if left in the broth too long, so remove them once they’re open.