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

Name: Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Ingredients: 2 tablespoons canola oil; 1 ½ tablespoons garlic, minced; 1 fresh ginger, peeled and thinly sliced; 1 shallot, thinly sliced; ½ cup cherry tomato; 1 lb mussels, scubbed and debearded; 2 serrano peppers; 3 long red peppers; ½ cup chinese long beans, cut into 2 in (5 cm) pieces; 2 cups vegetable broth; 2 tablespoons tamarind paste; 1 tablespoon fish sauce, plus more to taste; 2 cups baby spinach; 1 radish, thinly sliced; 1 scallion, thinly sliced; jasmine rice, cooked

By Tasty40 min1 servings

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.

Instructions

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!