Sinigang sa Miso is a popular sour soup dish in the Philippines. It is not about the fish or meat that goes in it but its distinctive sour taste. The most common souring agent is usually tamarind though I don’t mind using lemon or guava. A week ago, I cooked sinigang na hipon sa miso (prawn in sour soup with miso) and my kid loves it. No surprise there as he loves all kinds of soup – creamy, hearty, savory, you name it. And so when I bought half a kilo of fresh marinara mix yesterday, I was actually thinking of spaghetti marinara. I decided to cook it differently when I found fresh-looking, tender and well-shaped okra.
A long list of vegetables could be used with sinigang such as mustard leaves, gabi (taro), string beans, okra, kangkong (river spinach), tomatoes, radish, even green chili for added zing, but I concentrated on okra. As a kid I hated this slimy vegetable but not anymore. I want the kiddo to like it, too, and so I concocted this Seafood and Miso Sour Soup.
1/2 kilo Fresh marinara mix (a mixture of shrimp, squid rings, chunks of salmon and white fish, and mussels)
2 tbsp Chopped fresh flat-leaf parsley
1 onion, sliced thinly
2 to 3 tamarind, washed
3 tbsp of white miso
Patis (fish sauce)
Heat a tablespoon of oil in a deep saucepan. Saute onion until soft. Add miso and cook for a minute. Pour about 3 cups of water (preferably rice water) and bring to boil. Add tamarind and simmer until the pods are tender. Scoop them out and mash through a sieve over the same saucepan of boiling water; the tamarind juice blending with the broth. Discard all solids. Add patis, throw in okra and bring to boil. Scoop out okra when cooked and transfer to a serving bowl.
Add in the marinara mixture and cook on high heat for a minute or two. Serve immediately.