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Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod

Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It’s perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.

Tasty Team
October 28, 2021
Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod
Total Time

40 minutes

40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Total Time

40 minutes

40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Ingredients

for 1 serving

  • 2 tablespoons canola oil
  • 1 ½ tablespoons garlic, minced
  • 1 fresh ginger, peeled and thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup cherry tomato (100 g)
  • 1 lb mussels (425 g), scubbed and debearded
  • 2 serrano peppers
  • 3 long red peppers
  • ½ cup chinese long beans (100 g), cut into 2 in (5 cm) pieces
  • 2 cups vegetable broth (480 mL)
  • 2 tablespoons tamarind paste
  • 1 tablespoon fish sauce, plus more to taste
  • 2 cups baby spinach (80 g)

For Serving

  • 1 radish, thinly sliced
  • 1 scallion, thinly sliced
  • jasmine rice, cooked

Preparation

  1. Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2–3 minutes.
  2. Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2–3 minutes.
  3. Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2–3 minutes.
  4. Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
  5. Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
  6. Enjoy!

Ingredients

for 1 serving

  • 2 tablespoons canola oil
  • 1 ½ tablespoons garlic, minced
  • 1 fresh ginger, peeled and thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup cherry tomato (100 g)
  • 1 lb mussels (425 g), scubbed and debearded
  • 2 serrano peppers
  • 3 long red peppers
  • ½ cup chinese long beans (100 g), cut into 2 in (5 cm) pieces
  • 2 cups vegetable broth (480 mL)
  • 2 tablespoons tamarind paste
  • 1 tablespoon fish sauce, plus more to taste
  • 2 cups baby spinach (80 g)

For Serving

  • 1 radish, thinly sliced
  • 1 scallion, thinly sliced
  • jasmine rice, cooked

Preparation

  1. Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2–3 minutes.
  2. Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2–3 minutes.
  3. Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2–3 minutes.
  4. Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
  5. Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
  6. Enjoy!

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