Sinigang sa miso brings salmon, vegetables, and mustard greens into a sour broth enriched with savory miso.
20 minutes · Serves 6
Ingredients for Sinigang sa Miso
2 tablespoons oil
3 cloves garlic
1 medium onion
1 thumb ginger
6 tomatoes
1 1/4 cups miso paste
6 to 8 cups water
1 medium radish
3 tablespoons tamarind soup mix
1 lb salmon
3 long chilies or siling haba
6 okra
1 medium eggplant
1 to 2 bunches mustard leaves
Salt, to taste
How to cook Sinigang sa Miso
1.Heat the oil in a large pot over medium heat, then saute the garlic and onion until fragrant; add the ginger and cook briefly until aromatic.
2.Add the tomatoes and cook until softened, then stir in the miso paste and cook for 2 minutes.
3.Pour in 6 to 8 cups water, mix well, and bring the broth to a boil.
4.Add the radish and cook until tender, then stir in the tamarind soup mix and season with salt to taste.
5.Add the salmon, eggplant, okra, and long chilies, gently moving them through the broth, and cook for about 5 minutes until the fish and vegetables are done.
6.Add the mustard leaves, cook for 1 minute just until wilted, then remove from heat and serve.
