Best 4 Vegetarian Sinigang Filipino Tamarind Or Sour Soup Recipes

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**Sinigang**, a classic Filipino dish, is a delectable tamarind-based soup or stew characterized by its sour and savory flavors. It is a versatile dish that can be prepared using various vegetables, proteins, and flavorings. This article presents a collection of vegetarian sinigang recipes that cater to those who prefer plant-based meals or are looking for a lighter version of this beloved Filipino dish.

The recipes included in this article highlight the diverse ingredients and cooking techniques used to create delicious vegetarian sinigang. From the traditional sinigang made with tamarind and vegetables to the more modern versions that incorporate tofu, mushrooms, and other plant-based proteins, these recipes offer a range of options to suit different tastes and preferences. Each recipe provides detailed instructions, ingredient lists, and cooking tips to ensure a successful and flavorful sinigang experience. Whether you're a seasoned cook or a beginner looking to explore Filipino cuisine, these recipes will guide you through the process of creating a satisfying and authentic vegetarian sinigang.

Here are our top 4 tried and tested recipes!

VEGAN SINIGANG



Vegan Sinigang image

This vegan Sinigang is a Filipino dish that is very comforting! It's full of tangy tamarind flavour and root vegetables like daikon radish, eddo, and onion.

Provided by Lisa Le

Time 50m

Number Of Ingredients 14

400g tamarind paste (1 package) + 1 cup water
8 cups (2L) water
1 tbsp (15 mL) mushroom broth powder (or use vegetable broth instead of water)
1 medium cooking onion (150 g), quartered
2 medium tomatoes (200 g), sliced into wedges
5 inches of daikon (180 g), sliced into thin half moons
2 small eddos (100 g), peeled and quartered
1 tbsp vegan fish sauce (you can substitute soy and add a piece of kombu to add some fishiness and funk)
2 cups (300 g) King's Vegetarian Roasted Soy Bites (or your favourite faux pork seitan)
12 pieces okra (215 g) (do not trim)
2.5 cups long beans (230 g), cut into 2-3 inch long pieces
4 cups (285 g) baby bok choy (about 5-6 bulbs, separated)
2 green chillies (siling haba)
Steamed rice to serve

Steps:

  • In a medium sized bowl, combine 1 cup of water with the tamarind paste. Mash well to hydrate the tamarind pulp and try to squeeze as much pulp out as possible. Strain the mixture and squeeze the seeds well. Reserve the strained mixture for the soup, discard the seedy pulp.
  • In a large pot, combine tamarind paste, water (or vegetable broth if you're not using mushroom broth powder), mushroom broth powder, onion, tomatoes, daikon, and eddo. Bring to a boil, then lower to a steady simmer and cover, cooking for 20 minutes or until the eddo is nearly tender, stirring occasionally.
  • Then add the roasted soy bites, okra, long beans, and baby bok choy and make sure everything is submerged in the broth. Bring up the heat to a medium, and cook for another 15-20 minutes until the long beans are tender, okra is soft (be careful not to break the okra in the soup or it'll thicken the soup) and the roasted soy bites have absorbed the flavour. Check that the eddos are fork-tender (like you would for a potato). Add the two green chillies into the broth and stir in, cooking for an additional 2-3 minutes to bring out the aromatic fragrance of the chilli. As long as you don't break the chillis, the soup won't be spicy (but feel free to smash them a bit if you want some heat). Add kosher salt if you find you need more seasoning.
  • Serve over steamed rice, and enjoy!

FILIPINO SINIGANG (TAMARIND SOUP)



Filipino Sinigang (Tamarind Soup) image

Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.

Provided by dageret

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped
1 packet sinigang tamarind soup mix (found in international food section)
16 cups water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 small tomatoes, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt

Steps:

  • Saute ribs garlic onions and salt to taste until brown.
  • In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
  • Remember you can eat this with rice.
  • Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
  • It is good if the meat easily comes away from the bone.
  • You can eat this straight or over rice or both.

Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)



Sinigang (Tamarind Broth With Pork and Vegetables) image

This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.

Provided by Angela Dimayuga

Categories     dinner, grains and rice, one pot, soups and stews, vegetables, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

Steps:

  • In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
  • Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
  • Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
  • Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  • Stir in the lemon juice. Serve over rice.

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)



Vegetarian Sinigang (Filipino Tamarind or Sour Soup) image

So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice.

Provided by MC Baker

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice
1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 chayotes or 1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
2 sour tamarind pods or 2 two sweet tamarind pods and juice of one limes
salt
pepper
6 cups water (approximate, adjust this to your liking) or 6 cups stock (approximate, adjust this to your liking)

Steps:

  • Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
  • A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
  • Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
  • Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
  • Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
  • I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.

Tips:

  • Use fresh tamarind. Fresh tamarind has a brighter flavor than dried tamarind, and it's easier to work with. If you can't find fresh tamarind, you can use dried tamarind, but be sure to soak it in hot water for at least 30 minutes before using.
  • Choose a ripe tomato. A ripe tomato will have a deep red color and be slightly soft to the touch. Avoid tomatoes that are green or have blemishes.
  • Use firm tofu. Firm tofu will hold its shape better in the soup. If you use soft tofu, it may break apart.
  • Don't be afraid to adjust the seasonings. Sinigang is a versatile soup, so you can adjust the seasonings to your liking. If you like it sour, add more tamarind. If you like it spicy, add more chili peppers. If you like it salty, add more fish sauce.
  • Serve with rice. Sinigang is traditionally served with rice. The rice helps to soak up the flavorful broth.

Conclusion:

Sinigang is a delicious and healthy Filipino soup that is perfect for a cold day. It's also a great way to use up leftover vegetables. With its sour and savory broth, sinigang is sure to please everyone at the table.

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