Vegetarian Sinigang Filipino Tamarind or Sour Soup
Experience the vibrant and soulful flavors of Filipino cuisine with this Vegetarian Sinigang, a comforting tamarind-based sour soup that's both hearty and refreshing. This plant-based version celebrates the essence of traditional sinigang with taro, eggplant, okra, green beans, and kangkong (or water spinach), simmered in a tangy broth infused with tamarind paste. Aromatic garlic, onions, and tomatoes provide depth, while optional green chili adds a tempting kick for spice lovers. Quick to prepare in under an hour, this nutritious and flavor-packed soup pairs beautifully with steamed rice for a wholesome, satisfying meal. Perfect for fans of vegan Filipino recipes, sour soups, and globally inspired comfort food!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 cups water
- 3 tablespoons tamarind paste or tamarind soup mix
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 large radish, sliced into thin rounds
- 1 medium eggplant, cubed
- 6 pieces okra, cut into halves
- 1 cup long beans or green beans, cut into 2-inch pieces
- 1 medium taro root, peeled and cubed
- 2 cups kangkong (water spinach) leaves or baby spinach
- 1 piece green chili (optional, for spice)
- 1 teaspoon salt
- 1 tablespoon soy sauce or fish sauce alternative (optional, for umami flavor)
Instructions
In a large pot, bring 6 cups of water to a boil. Add the tamarind paste or soup mix and stir until dissolved. Reduce the heat to medium and keep the broth warm.
In a separate pan, heat the olive oil over medium heat. Sauté the sliced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Add the chopped tomatoes to the pan and cook for another 2 minutes until softened.
Transfer the sautéed onions, garlic, and tomatoes into the pot of tamarind broth.
Add the taro root to the pot and let it cook for about 8-10 minutes until it begins to soften.
Next, add the radish, eggplant, okra, and green beans. Simmer for 10-12 minutes or until all vegetables are tender.
Optional: Add the green chili for a hint of spice.
Season the soup with salt and an optional tablespoon of soy sauce or fish sauce alternative for added umami flavor. Taste and adjust seasoning as needed.
Just before serving, stir in the kangkong or spinach leaves and let them wilt in the hot broth for about 1-2 minutes.
Serve the Vegetarian Sinigang hot with a side of steamed rice. Enjoy!
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 5% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
