Sinigang na Sabaw na may Miso (Miso and Tamarind Soup)
INGREDIENTS:
  • 10 pcs. bunga ng sampalok (tamarind fruits)
  • ¼ cup white or yellow miso paste
  • 2 pcs. shrimp bouillon cube
  • 1 pc. onion, finely chopped
  • 1 thumb-sized ginger, peeled and finely chopped
  • 2 pcs. tomatoes, sliced
  • 1 bundle of mustasa (mustard greens), chopped
  • 6 cups water
  • patis to taste
  • crumpled nori sheets (for toppings)

PROCEDURE:
  1. Thoroughly wash the tamarind fruits. In a pot, boil the tamarind fruits with three cups of water until tender and the skin begin to disintegrate. Using a strainer, mash and extract the tamarind juice, returning some liquid on the strainer while continuously mashing to completely extract all the juice. Discard the used pulp, seeds and skin and set aside the tamarind juice.
  2. In a larger pot, combine the remaining water, shrimp bouillon cube, tomatoes, ginger and onion. Bring to a boil and then set to simmer. Continue to cook until the vegetables are soft.
  3. Add the miso paste and simmer over lowest heat for a couple of minutes.
  4. Remove from heat before adding the mustard greens. Let the residual heat cook the greens. Transfer the soup in a bowl, sprinkle with crumpled nori and serve while hot. Enjoy!

**Number of Servings: 5

TIPS FROM ENZ:
  1. As oppose from the usual practice, do not overboil the miso paste. Heating the miso too much might kill the live helpful bacteria. 
  2. You may use a wide variety of natural souring ingredients such as kamias (bilimbi) bayabas (guava), green mango or santol (sandor/ wild mangoosteen). They are suitable for miso.
  3. You can use hugas-bigas (rice wash water) for the broth instead of plain water. This will give a richer flavor to your soup. If you want to try this, it is advisable to prepare your rice ahead of time. Wash your uncooked rice with cold water and set aside the second rinse. 
  4. You may also put long green chili to add some spice. 
  5. The soup is a perfect base for your meat or fish sinigang.