This Sinigang sa Miso (Sour Soup with Miso) is garnished with Mustasa (mustard greens). It's a hybrid of the Filipino Sinigang and the Japanese Miso Soup. Also it's super easy to make! And Part of Our Bahay Kubo Cooking Series.
Sinigang sa Miso at Mustasa
I promised I would go back and make a Mustasa recipe for The Bahay Kubo Cooking Series and here it is.
Vegan Sinigang sa Miso at Mustasa / Tamarind and Miso Soup with Mustard Greens
When I was researching for mustasa recipes many stir-fries and pickled recipes came up. One however one particular recipe kept catching my eye and that was Sinigang sa Miso. This is a sour soup where fish is usually added. For a vegetable and finishing touch a few leaves of mustasa is added in. It has a slight wasabi like taste, which is a good counter point to the miso in the soup.
If you didn't know the Japanese have a long history in the Philippines. Even before the Spanish occupation and WWII. You can read more about it here. From adding ice and beans to dessert (Halo Halo) and this version of Sinigang, there are stuble influences of Japanese food culture in our own cusine.
What Ingredients Do You Need to Make Sinigang sa Miso?
For this recipe, we are actually going to cook it like Miso soup. As it is a vegan version we are going to make a quick Dashi. Here is what you need:
Kombu - this is dried kelp used as one of the main flavoring ingredients in a dashi.
Onion - since we are making a vegan version, I will be making you grate ¼ of an onion. This flavors the broth and as it cooks and boils will disappear, but the flavor will intensify.
Water - we will use this to make our broth.
Miso Paste - a fermented soy bean paste gives this soup that nice deep umami flavor and also gives it some richness.
Sampalok (Tamarind) Paste - this is our souring agent that will give that signature Sinigang flavor.
Tokwa (Tofu) - as the soup is vegan, we are leaving out the fish and adding cubes of tofu for added protein.
Mustasa (Mustard Greens) - the star of the recipe is chopped and shredded into thin slices and added in while the soup is still super hot to slightly cook the mustasa.
How Do You Cook Sinigang sa Miso Soup?
This soup comes together oh so fast, that I didn't get to take that many step by step photos. Another beauty of this recipe is that it is pretty much free form. How much Miso paste and sampalok you use is up to your taste buds. If you want it more salty add more miso. However if you lean more towards the sour side add more sampalok paste.
First put about 2 inches of kombu and the grated onion in a pot.
Next pour in 8 cups of water and bring it up to a rapid boil. Once the water is boiling add in the miso paste. I start with ¼ cup and add more if nessesary. Then add in the sampalok paste. I start with 1 teaspoon and taste and add more if needed.
Once you have the seasoning down add in the tokwa (tofu) that has been cut into small cubes. Leave to simmer for 5 minutes.
At this stage you can leave the miso soup on the stove and then bring up to a boil again before serving and adding the mustasa as the last step.
I actually prefer miso soup the next day. It has time to really create flavor overnight, but of course it is still really good on the day that you make it.
How Do You Serve The Miso Soup?
For a light meal I like having it just on it's own. But if you are feeling super fancy it's great with a small side of rice along with some crispy fried bangus or salmon.
All The Bahay Kubo Recipes
- 2 Inches Dried Kombu
- ¼ Cup Grated Onion
- 8 Cups Water
- ¼ Cup Miso Paste (more if needed)
- 1 Teaspoon Sampalok (Tamarind) Paste (more if needed)
- 1 Cup Small Cubed Tokwa (Tofu)
- 1 Cup Shredded and Chopped Mustasa (Mustard Greens)
- Put about kombu and the grated onion in a pot.
- Next pour in 8 cups of water and bring it up to a rapid boil. Once the water is boiling add in the miso paste. I start with ¼ cup and add more if nessesary. Then add in the sampalok paste. I start with 1 teaspoon and taste and add more if needed.Once you have the seasoning down add in the tokwa (tofu) that has been cut into small cubes. Leave to simmer for 5 minutes.
- Add in the mustasa (mustard greens) in while the soup is hot, but just before serving.
- Store any left over Miso soup in the refrigerator and re-heat up on the stove.