This traditional Filipino soup or stew is characterised by its sour and savoury flavour. It is usually made with fresh kangkong (water spinach) but watercress and baby spinach are good alternatives
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 864 |
| Fat | 19g |
| Saturates | 3g |
| Protein | 82g |
| Carbs | 101g |
| Sugars | 32g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThinly slice the shallot and radishes. Quarter the tomatoes. Slice the okra into 2cm pieces.
Add the miso soup to a pot and heat on a low heat until warmed through. Stir in the tamarind paste, fish sauce and coconut sugar, adjusting the tamarind for a perfect balance of sourness. Add the shallots, tomatoes, radishes and okra to the broth, then simmer for 5 minutes until the vegetables soften slightly.
Stir in the prawns, spinach and whole green chillies before removing from the heat. The residual heat will wilt the spinach. If you prefer a spicier soup, add the chillies in the beginning to infuse.
Chop the lime into wedges.
Serve the sinigang hot with steamed rice and lime wedges on the side.
