Time and time again, sinigang has been ranked as one of the best soups in the world - and for good reason! It’s tangy, savory, and always feeds the soul. Miso salmon sinigang, or Sinigang na salmon sa miso, adds an extra umami twist to a famous classic. Trust me, you’ll love it - even my husband was drinking the last bits from the bowl!
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Salmon Sinigang
Sinigang is a unique soup full of sour, savory, and umami flavors that'll make your lips pucker and fill your tummy full of happiness!
The signature tart flavor comes from tamarind and to take the soup to the next level, fish sauce and miso are added for natural umami. The miso also adds a subtle creaminess, just like in miso soup!
If you're craving more of the standard tamarind broth without miso, make sure to check out my Sinigang na Manok (with Chicken) recipe. You'll also get tips on how to make a super easy tamarind paste for complete control of flavor!
This comforting soup is loaded with tons of fresh veggies with various textures and packed with your favorite protein of choice. To keep this recipe super simple and easy, we’ll be making salmon sinigang - the fish takes only minutes to cook!
What You'll Need
- Salmon: Salmon belly is my favorite to use when it’s available because the extra fattiness makes the soup even richer, however, fillets work just as well! If you can find salmon heads or bone-in salmon pieces at your local Asian market, even better! You’ll have an even more flavorful broth.
- Tamarind Seasoning: Nowadays, sinigang seasoning packets are the go-to when making sinigang because it’s so accessible now and convenient. You can find it at most local Asian markets and for sure at Seafood City. You can also opt for tamarind paste instead and add more fish sauce and / or miso for saltiness.
- Miso: I use low-sodium white miso for this recipe because I can control the saltiness better. If you have regular miso, you may need to reduce the amount so it’s not too salty.
- Fish Sauce: Fish sauce is another umami bomb that’s an absolute MUST! It blends beautifully with the soup and is not an ingredient that should be skipped.
- Vegetables: Onions, tomatoes, and leafy greens are staple veggies included in salmon singang. I like tossing in taro & string beans for a little heartiness too! More on vegetable variations coming up.
How to Make Sinigang na Salmon sa Miso
- Heat a large pot on medium-high heat and add 1 tablespoon of oil. Saute onions and Thai chilis (if using) for a few seconds, then add in low-sodium white miso paste. Add tomatoes to coat in the miso, then pour in the boiling water.
- Add taro & string beans and cook for about 5 minutes, or until slightly tender.
- Gently add the salmon and cook covered for about 5 more minutes or until cooked through.
- Add sinigang seasoning & fish sauce, being very gentle while stiring so the fish doesn’t break.
- Toss in bok choy and cook for a couple more minutes, or until they’ve wilted. Turn off heat and serve with a steamy bowl of rice. Enjoy!
Tips
- How to Cook Fish Perfectly: It’s very important to keep in mind that once your salmon is added to the soup, be very gentle when stirring. Otherwise, you may end up with a bunch of salmon flakes in your singang na salmon sa miso instead of hearty chunks of fish!
- Boil vs Saute Method: Two typical ways to kick off your sinigang is using either the saute or boil method. The boil method is slightly easier - add the onions and tomatoes to water first to boil, then add the rest of the ingredients. The saute method more flavorful in my opinion & this recipe follows the saute method. I grew up with the boil method but now follow the saute method - both are delicious btw!
- Adjusting to Different Sinigang Seasoning Brands: Every sinigang seasoning brand slightly varies in saltiness & flavor. If your soup has the perfect level of sourness but it’s lacking saltiness, add more fish sauce.
Variations
The best way to make the BEST Sinigang na salmon sa miso is to include the ingredients you love! Here are some popular vegetables you can add to or swap out in your soup to make it filling or simple as you’d like:
- Ginger
- Okra
- Eggplant
- Spinach
- Water spinach
- Radish
- Jalapenos
Enjoy More Filipino Favorites!
- Easy Chicken Adobo (Quick & Easy Classic!)
- Chicken Arroz Caldo (Easy, Inexpensive, Filling, & Feeds the Soul!)
- Filipino Taho Recipe (Perfect for Brown Sugar Boba Lovers!)
- Puto - Filipino Steamed Rice Cakes (Easy Fluffy Rice Cakes!)
- Filipino Laing (Juicy Pork Belly In Creamy Taro Leaves!)
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Miso Salmon Sinigang Recipe
Ingredients
- ½ medium onion diced
- 3 - 5 Thai chilies* thinly sliced, optional
- 5 tablespoons low-sodium white miso paste
- 2 tomatoes diced
- 1 cup taro cut into 2-inch pieces
- ¾ cup string beans cut into 2-inch pieces
- 4 cups water
- 1 pound salmon belly or fillet*
- 1 sinigang seasoning packet*
- 1 ½ tablespoon fish sauce or to taste
- 4 large bundles bok choy* leaves separated
Instructions
- Heat a large pot on medium-high heat. Once hot, add about 1 tablespoon of oil then saute the onions and Thai chilies for about a minute, or until they begin to soften. Add in the low-sodium white miso paste and saute for a few seconds, then toss in the tomatoes. Coat well in the miso for a few seconds, then pour in the water and bring to a boil.
- Add taro and string beans 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: If you can’t find Thai chilies, you can use jalapenos as a substitute. If you don’t want your soup spicy, simply omit them.
- Miso: I use low-sodium white miso for this recipe because I can control the saltiness better. If you have regular miso, you may need to reduce the amount so it’s not too salty.
- Salmon: Salmon belly always my fave for soup when it’s available, however, fillets work as well. If you can get salmon head or cuts with bones, even better! Your broth will be even more flavorful.
- Sinigang Seasoning Packet: You can find these at your local Asian market (Seafood City for sure!). You can also use tamarind paste / concentrate as an alternative, however, you’ll need to add more fish sauce and /or miso to add more saltiness.
- Bok Choy: Mustard greens are typically used in Sinigang, however, it’s not always available at my grocery so I usually opt for bok choy or spinach.
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Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
This sinigang soup looks really yummy. Can’t wait to try your recipe.