Miso Salmon Sinigang Recipe
Make the world's best soup with an extra umami kick! This famous Filipino classic soup is uniquely sour with tender salmon and tons of fresh vegetables. It's a mouth-puckering soup that'll feed your soul and keep you coming back for more!
Servings: 4 servings
Calories: 275kcal
Ingredients
- 1 pound salmon belly or fillet*
- salt to taste
- black pepper to taste
- 1/2 medium onion diced
- 2 tomatoes diced
- 5 tablespoons low-sodium white miso paste
- 4 cups water
- 1 cup taro cut into 2-inch pieces
- ¾ cup string beans cut into 2-inch pieces
- 3 - 5 chilies* thinly sliced, optional
- 1 sinigang seasoning packet*
- 1 1/2 tablespoon fish sauce or to taste
- 4 large bundles bok choy* leaves separated
Instructions
- Season salmon with salt & pepper on both sides.
- Heat a large pot on medium-high heat. Once hot, add about 1 tablespoon of oil then sear salmon for 1-2 minutes per side, or until golden but not cooked through. It'll finish in the broth. Remove & set aside.
- Add onions & tomatoes for about a minute, or until they begin to soften. Add in the low-sodium white miso paste and saute for a few seconds, or until well coated. Pour in the water, cover, & bring to a rolling boil.
- Add taro, string beans, chilies (if using) then cover and cook for about 5 minutes, or until they start to become tender but not soggy.
- Gently add the fish to the soup, cover, and cook for about 5 more minutes or until the fish is cooked through. Be very gentle while stirring because you don’t want the fish to flake apart in the soup.
- Add the fish sauce, then enough sinigang seasoning to your desired sourness. Sinigang seasoning brands vary slightly in saltiness and flavor. If you get to a level of sourness you like, but the soup is lacking saltiness, add more fish sauce.
- Toss in bok choy and cook for a couple more minutes, or until they’re wilted. Turn off heat and serve with steamy hot rice. Enjoy!
Notes
- Thai Chilies: Substitute with jalapenos if unavailable or skip for a non-spicy soup.
- Miso: Use low-sodium white miso for better salt control. Adjust regular miso to avoid excessive saltiness.
- Salmon: Salmon belly is ideal, but fillets work too. Salmon head or cuts with bones enhance broth flavor.
- Sinigang Seasoning Packet: You can find it at local Asian market or use tamarind paste/concentrate with more fish sauce/miso for added saltiness.
- Bok Choy: Mustard greens are typically used for sinigang but if unavailable, you can use bok choy or spinach.
Nutrition
Serving: 500g | Calories: 275kcal | Carbohydrates: 21g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 1466mg | Potassium: 1005mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5839IU | Vitamin C: 79mg | Calcium: 189mg | Iron: 3mg