Vegetarian Sinigang (Filipino Tamarind or Sour Soup) Recipe

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Vegetarian Sinigang (Filipino Tamarind or Sour Soup)
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Ingredients
12
Count
Nutrition
199
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
  2. A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
  3. Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
  4. Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
  5. Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
  6. I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.86 Kcal (833 kJ)
Calories from fat 61.61 Kcal
% Daily Value*
Total Fat 6.85g 11%
Sodium 36.62mg 2%
Potassium 302.54mg 6%
Total Carbs 18.72g 6%
Sugars 6.25g 25%
Dietary Fiber 5.75g 23%
Protein 15.83g 32%
Vitamin C 11.6mg 19%
Vitamin A 0.3mg 11%
Iron 2.9mg 16%
Calcium 289.7mg 29%
Amount Per 100 g
Calories 32.28 Kcal (135 kJ)
Calories from fat 10 Kcal
% Daily Value*
Total Fat 1.11g 11%
Sodium 5.94mg 2%
Potassium 49.12mg 6%
Total Carbs 3.04g 6%
Sugars 1.02g 25%
Dietary Fiber 0.93g 23%
Protein 2.57g 32%
Vitamin C 1.9mg 19%
Vitamin A 0.1mg 11%
Iron 0.5mg 16%
Calcium 47mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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