Filipino soup / stew

Sinigang na Sabaw na may Miso (Miso and Tamarind Soup)

Tuesday, January 13, 2015Enz F

In my previous posts, I featured two of my favorite sinigang dishes. I cooked sinampalukang manok which is chicken meat soup soured with tamarind extract and young tamarind leaves. Afterwards, I showed you how to prepare sinigang na bangus sa miso or milkfish in sour miso soup, a dish that depicts marriage between Filipino and Japanese cuisine. This time around, I would like to share with you my Miso and Tamarind Soup. This is very much similar to sinigang na bangus sa miso sans the milkfish.


This season of the year, I always crave for sinigang broth.
Sinigang na Sabaw na may Miso is a hearty and very soothing soup made from tamarind broth, miso (soybean paste) and some vegetables. It is a very comforting soup suitable for the cold season. Since we are already experiencing a drop of temperature here in Manila, comfort foods would surely become our perfect partner in the coming days or weeks. Just a couple of days ago, the city was already hitting its record-low again. The Northeast Monsoon is just around the corner. Accompanied by occasional shower rains, this is expected to last until the month of February. It is one of my much awaited season of the year because it is time to don those fashionable hoodies and pajamas again while enjoying bowl for bowl of heart-warming soups.


Sampalok and miso, a marriage between Filipino and Japanese cuisine.
As I have mentioned, it was really cold these past few days and so out of whim, I made this crave-worthy sinigang broth. The cooking was very simple and straightforward. Just extract the juice from the tamarind fruits and boil it with the rest of the ingredients. Apart from tamarind, you can also use sour fruit whatever is available in your pantry. You can boost it with greens like spinach or mustard green. Or if you fancy, add your choice of meat or fish for a complete sinigang package.


This sinigang-miso broth is really crave-worthy!
Sinigang na Sabaw na may Miso (Miso and Tamarind Soup)
Number of Servings: 5

INGREDIENTS:
  • 10 pcs. bunga ng sampalok (tamarind fruits) 
  • ¼ cup white or yellow miso paste 
  • 2 pcs. shrimp bouillon cube 
  • 1 pc. onion, finely chopped 
  • 1 thumb-sized ginger, peeled and finely chopped 
  • 2 pcs. tomatoes, sliced 
  • 1 bundle of mustasa (mustard greens), chopped 
  • 6 cups water 
  • patis to taste 
  • crumpled nori sheets (for toppings) 

PROCEDURE:

  1. Thoroughly wash the tamarind fruits. In a pot, boil the tamarind fruits with three cups of water until tender and the skin begin to disintegrate. Using a strainer, mash and extract the tamarind juice, returning some liquid on the strainer while continuously mashing to completely extract all the juice. Discard the used pulp, seeds and skin and set aside the tamarind juice. 
  2. In a larger pot, combine the remaining water, shrimp bouillon cube, tomatoes, ginger and onion. Bring to a boil and then set to simmer. Continue to cook until the vegetables are soft. 
  3. Add the miso paste and simmer over lowest heat for a couple of minutes. 
  4. Remove from heat before adding the mustard greens. Let the residual heat cook the greens. Transfer the soup in a bowl, sprinkle with crumpled nori and serve while hot. Enjoy! 

TIPS FROM ENZ:
  1. As oppose from the usual practice, do not overboil the miso paste. Heating the miso too much might kill the live helpful bacteria. 
  2. You may use a wide variety of natural souring ingredients such as kamias (bilimbi) bayabas (guava), green mango or santol (sandor/ wild mangoosteen). They are suitable for miso. 
  3. You can use hugas-bigas (rice wash water) for the broth instead of plain water. This will give a richer flavor to your soup. If you want to try this, it is advisable to prepare your rice ahead of time. Wash your uncooked rice with cold water and set aside the second rinse. 
  4. You may also put long green chili to add some spice. 
  5. The soup is a perfect base for your meat or fish sinigang.

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