Recipe: Filipino Sour Soup (Sinigang) with Salmon and Miso

updated Jan 21, 2020
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(Image credit: Marvin Gapultos)

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: The Philippines.

Marvin Gapultos, author of The Adobo Road Cookbook, shares his own take on the Filipino sour soup that speaks of comfort to so many Filipinos, including our own food director Melissa.

With hunks of salmon peeking up from a savory broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup. My version is a simple yet delicious rendition that features cubed salmon fillet, in place of more traditional salmon head. In addition to the hallmark sour notes provided by the tomatoes and citrus juice, white wine adds another layer of flavor and acidity to the soup as well.

Miso can be found refrigerated in Asian markets and large supermarkets. It’s important to not boil miso — as high heat diminishes its flavor — and instead, add it at the end. (Also, if you have a hankering for fish heads instead of fillets, then by all means, throw a salmon head into the pot and simmer away.)

Salmon and Miso Sour Soup

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    vegetable oil

  • 1

    small onion, chopped

  • 4 cloves

    garlic, minced

  • 2

    small tomatoes, chopped

  • 1 cup

    dry white wine

  • 4 cups

    water 

  • 2 tablespoons

    fish sauce

  • 1/4 cup

    freshly squeezed calamansi or lemon juice, plus more as needed 

  • 8 ounces

    daikon radish, peeled, halved lengthwise and cut into 1/4-inch half-moon slices

  • 2 tablespoons

    yellow or white misopaste, plus more as needed

  • 1 pound

    skinless, boneless salmon fillet (preferably from the belly), cut into 1-inch cubes

  • Freshly ground black pepper

  • 1 cup

    chopped Asian mustard greens or bok choy

Instructions

  1. Heat the oil in a large pot or Dutch oven over moderately high heat. Add the onion and garlic and cook until the onion is tender and translucent, 3-5 minutes. Add the tomatoes to the pot and cook until the tomatoes soften and release some of their liquid, 2 to 3 minutes. Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pot. Increase the heat to high, and boil the wine until reduced by half, 3 to 5 minutes. 

  2. Stir in the water, fish sauce, calamansi juice (or lemon juice, if using), and daikon. Bring everything to a boil, and then cover and simmer over low heat until the daikon is tender, 10 to 15 minutes.

  3. Ladle about a 1/2 cup of the liquid from the pot and into a small bowl. Add the miso to the bowl and whisk until the miso is completely dissolved. Pour the miso mixture into the pot and stir to combine.

  4. Season the salmon with the black pepper, and then add the salmon and the mustard greens (or bok choy, if using) to the pot and gently simmer until the salmon is just cooked through and the greens are wilted, 2 to 3 minutes. Remove the pot from the heat.

  5. Taste the soup and add more calamansi juice (or lemon juice, if using) if more sourness is desired, or add more miso if a more savory flavor is desired. 

  6. Serve immediately with steamed white rice on the side.

Recipe Notes

Excerpted from The Adobo Road Cookbook by Marvin Gapultos. Used with permission from Tuttle Publishing.

(Image credit: Courtesy of Tuttle Publishing)

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