Filipino Sour Fish Soup with Miso

A bright, tangy Filipino fish soup where classic tamarind sourness meets the deep umami of white miso. Tender fish, daikon, eggplant, okra, and greens simmer together in a comforting savory broth that begs to be ladled over steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 1180 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the sour miso broth

• 8 cups water
• 1 medium onion, peeled and quartered
• 2 medium ripe tomatoes, quartered
• 1 thumb fresh ginger, lightly smashed
• 1 packet (about 40 g) sinigang tamarind soup mix, or 3 tbsp tamarind paste
• 3 tbsp white miso paste, whisked smooth with 1/4 cup warm water
• 2 tbsp fish sauce (patis), plus more to taste

For the fish and vegetables

• 1.5 lbs boneless firm white fish fillets (milkfish, snapper, or sea bass), cut into 2-inch pieces
• 1 medium daikon radish (labanos), peeled and sliced into 1/2-inch rounds
• 1 small Chinese or Filipino eggplant, sliced into 1-inch rounds
• 8 okra pods, stem tips trimmed
• 1 cup long beans (sitaw) or green beans, cut into 2-inch lengths
• 1 bunch water spinach (kangkong) or baby spinach, tough stems removed
• 1 long green chili (siling haba), sliced (optional)

Directions

1. In a large pot over medium heat, combine the water, onion, tomatoes, and ginger. Bring to a rolling boil and cook for 5 minutes until the tomatoes soften and the onion turns translucent.
2. Stir in the tamarind soup mix and the whisked miso paste. Simmer for 3 to 4 minutes to meld the flavors; the broth should be distinctly sour with a savory umami backbone.
3. Add the daikon radish and eggplant. Cook for 4 to 5 minutes until they begin to soften but still hold their shape.
4. Gently lower the fish pieces into the simmering broth. Poach for 4 to 5 minutes without stirring aggressively so the fillets stay intact.
5. Add the okra and long beans. Simmer another 3 minutes until the okra turns bright green and the beans are tender-crisp.
6. Stir in the water spinach and the green chili if using. Cook just 30 to 60 seconds until the greens wilt.
7. Season with fish sauce, tasting as you go until the broth is boldly sour and savory. Remove from heat.
8. Ladle the soup into bowls, making sure each serving gets fish and a generous mix of vegetables. Serve immediately with steamed jasmine rice.

Cook’s Notes

• Poach the fish over a gentle simmer; vigorous boiling will cause the fillets to break apart and turn rubbery.
• For an extra-bright tang, finish each bowl with a squeeze of fresh calamansi or lime just before serving.
• Adjust the miso amount to taste; too much can overpower the tamarind, so start with 2 tablespoons and build up.
• Substitute bok choy or mustard greens if water spinach (kangkong) is unavailable.
• Use bone-in milkfish belly for a richer, more traditional broth with a silkier mouthfeel.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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