Sinigang Recipe with Vegetables for a Tangy Filipino Soup

Sinigang is a Filipino sour soup, often made with tamarind and a mix of vegetables simmered in a savory broth. This vegetable-forward version uses tofu for substance, with daikon, eggplant, green beans, okra, and leafy greens added in stages so they finish tender rather than falling apart. Family and regional versions vary in their souring ingredients and vegetables, so you can adjust the mix to suit what is available.

Ingredients

1 tablespoon (15 ml) neutral oil
1 large yellow onion, about 1 cup (180 g) sliced
2 medium tomatoes, about 2 cups (300 g) chopped
8 cups (1.9 L) low-sodium vegetable broth or water
3 tablespoons (45 ml) tamarind concentrate or tamarind paste, plus more to taste
1 tablespoon (15 ml) soy sauce
1 medium daikon radish, about 2 cups (300 g), peeled and cut into ½-inch (1.25 cm) half-moons
1 medium Asian eggplant, about 2 cups (250 g), cut into 1-inch (2.5 cm) pieces
1½ cups (200 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1½ cups (150 g) fresh okra, stems trimmed
1 block firm tofu, 14 ounces (400 g), drained and cut into 1-inch (2.5 cm) cubes
4 cups (120 g) water spinach, also called kangkong, leaves and tender stems; or 4 cups (120 g) baby spinach
1 small long green chile, such as a finger chile, left whole or slit once (optional)
½ teaspoon (2.5 g) fine salt to start, plus more to taste
¼ teaspoon (0.5 g) ground black pepper

Instructions

Prepare the vegetables. Slice the onion, chop the tomatoes, and cut the daikon, eggplant, and green beans as directed. Trim the okra and rinse the water spinach well, checking between the stems for grit. Drain the tofu and pat it dry before cutting it into cubes; this reduces splattering and helps it hold its shape. Keep the vegetables in separate piles because they enter the pot at different times.
Build the savory base. Heat the oil in a large, heavy soup pot over medium heat. Add the onion and cook for about 3 minutes, stirring now and then, until it begins to soften. Add the tomatoes and cook for 2 minutes, pressing a few pieces with the spoon so they release their juices. The vegetables do not need to brown; the goal is a fragrant, juicy base.
Add broth and souring. Pour in the vegetable broth or water, then stir in 3 tablespoons (45 ml) tamarind concentrate, soy sauce, salt, pepper, and the optional whole chile. Bring the pot to a gentle boil, which should take about 6 minutes. Taste a spoonful of broth once it is hot. Tamarind products differ in strength, so begin with the measured amount and plan to adjust near the end rather than making the soup sharply sour at the start.
Cook the firmest vegetable. Add the daikon, lower the heat to maintain a steady simmer, and cook uncovered for 12 minutes. The pieces should be starting to turn tender but should still hold their shape. If the pot boils vigorously, lower the heat; a hard boil can break up the vegetables and make the broth cloudy.
Add vegetables that cook more quickly. Stir in the eggplant and green beans and simmer for 7 minutes. Add the okra and tofu, then simmer for 5 minutes more. Avoid stirring constantly, especially after adding the tofu. A gentle stir once or twice is enough to distribute everything without crushing the softer ingredients.
Finish with greens and balance the broth. Add the water spinach and cook for 2 minutes, just until wilted; if using baby spinach, it may wilt sooner. Turn off the heat and let the soup stand for 3 minutes. Taste the broth and add more tamarind concentrate a teaspoon at a time if it needs a brighter sour note, or a pinch of salt if the flavors seem flat. Remove the chile before serving if you want its aroma without much heat.

Tips

Check your tamarind product before measuring. Tamarind concentrate, paste, and powdered soup seasoning are not interchangeable spoon for spoon. Concentrate and paste can vary in acidity and salt, so start with the recipe amount and adjust gradually. If using a prepared sinigang soup mix instead, follow its packet directions for the amount, reduce or omit the added salt, and taste before adding soy sauce.
Use the vegetables in the right order. Daikon needs the longest simmer, while leafy greens need only a minute or two. Cut denser vegetables into similar-sized pieces so they cook evenly, and add delicate greens at the end. If your eggplant is especially small or tender, add it a couple of minutes after the beans.
Keep the broth gently simmering. A rolling boil can split okra, break up tofu, and turn eggplant mushy. Choose a pot large enough to hold the broth and vegetables with room to stir, and use a broad spoon to lift vegetables rather than aggressively mixing them.
Make the tofu easier to handle. Firm or extra-firm tofu is best here. Drain it well, and if you want more chew, brown the cubes in a separate skillet before adding them. Browning is optional and gives the soup a toastier flavor; unbrowned tofu has a softer, more neutral texture.

Serving Suggestions

Serve sinigang hot in deep bowls, making sure each portion gets broth, tofu, and a variety of vegetables. Steamed white rice is the classic partner: eat it alongside the soup or spoon some broth over it as you go. The rice gives the tart broth a mild, starchy counterpoint without taking away its sourness. A small dish of soy sauce with sliced chile can go on the table for people who want a saltier or hotter bite, but taste the soup first because the broth is already seasoned.

For a larger meal, pair the soup with plain rice and a simple side such as sliced cucumber or a crisp green salad. Keep the side lightly dressed so it does not compete with the tamarind. If you are serving a group, leave the pot on low heat only long enough to serve; prolonged simmering can soften the okra and greens. Ladle the broth and solids evenly, since the tofu and vegetables can settle at the bottom of the pot.

Variations

Use the vegetables you have. Water spinach is a common choice, but it may be hard to find outside Filipino or Southeast Asian grocery stores. Baby spinach is the quickest substitute and wilts faster; mature spinach, bok choy, or mustard greens can also work, though each brings a different texture and flavor. Add sturdy greens earlier and delicate leaves at the very end. You can replace some of the green beans with sliced radish, taro, or a small amount of sliced cabbage, adjusting the cooking time so each vegetable is just tender.

Make the soup more substantial. Add sliced mushrooms with the eggplant, or use extra tofu. For a non-vegetarian version, vegetable broth can be replaced with water and the tofu can be swapped for pork or fish, reflecting common variations of sinigang. Those changes alter the cooking method and timing: cook meat or seafood safely and fully before serving, rather than relying on the vegetable timings in this recipe.

Choose another souring ingredient. Tamarind is the characteristic souring ingredient in many versions, but some cooks use other sour fruits or a prepared soup seasoning. A packet of sinigang mix is convenient and tends to be saltier, so add it according to the package and season only after tasting. Calamansi or lemon juice can brighten a finished bowl, but it does not give exactly the same rounded, fruity sourness as tamarind. Add citrus sparingly at the table rather than using it as a direct one-to-one replacement.

Adjust the heat and richness. Leave out the green chile for a mild pot, or serve sliced fresh chile separately. For a fuller broth, use vegetable stock instead of water; choose a low-sodium one so the tamarind and vegetables remain easy to taste. This version is meat-free when made with vegetable broth and soy sauce. Check the label on any prepared seasoning or stock if you are cooking for someone avoiding fish or other animal ingredients.

Storage and Reheating

Let leftover soup cool briefly, then refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The vegetables will soften as they sit in the sour broth, especially the okra, eggplant, and greens, but the soup remains suitable for reheating within that window. For the best texture, store the broth and solids together rather than leaving the pot at room temperature while it cools.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Avoid a prolonged hard boil, which can further soften the vegetables. You can also microwave a serving in a covered, microwave-safe bowl, stirring partway through and checking that it has reached 165°F (74°C) throughout. Freeze soup in airtight containers for up to 2 months for best quality; thaw it in the refrigerator before reheating. The texture of the greens and tofu may change slightly after freezing.

Frequently Asked Questions

What makes sinigang sour?
Tamarind is a widely used souring ingredient in sinigang, giving the broth a tart, fruity flavor. Other souring ingredients and prepared mixes are used in different household and regional versions. Since tamarind products vary, taste the broth and add more in small amounts until it is pleasantly sour to you.

Can I make this sinigang without tamarind concentrate?
Yes. A prepared sinigang seasoning mix is the simplest substitute; use the amount recommended on its package and reduce the added salt because many mixes are seasoned. Tamarind pulp can also be simmered or soaked and strained to make an extract, but that takes extra time and its strength varies. Lemon or calamansi can add acidity in a pinch, although the flavor will be brighter and less like tamarind.

Why are some vegetables added later than others?
Daikon is dense and benefits from a longer simmer, while beans and eggplant cook faster. Okra and tofu need only a short time in the broth, and water spinach or baby spinach wilts in a minute or two. Staggering the additions helps the vegetables keep distinct textures instead of turning into one soft mixture.

Can I make the soup ahead?
Yes. You can chop the vegetables and refrigerate them separately in covered containers for up to a day, then cook the soup when you are ready. You can also cook the whole pot ahead and refrigerate it, but expect the vegetables to soften as they sit. Reheat gently to 165°F (74°C) and consider adding fresh greens during reheating if you want a brighter, firmer finish.

Is this recipe vegetarian or vegan?
It is vegetarian and vegan when made with vegetable broth, soy sauce, and a tamarind product without animal-derived ingredients. Some commercial soup seasonings contain fish or other animal ingredients, so check the label if that matters for your meal. A prepared mix can also be saltier than plain tamarind concentrate, so taste before seasoning further.

What can I use instead of water spinach?
Baby spinach is the easiest substitute and needs only a brief wilt. Bok choy, mustard greens, or other tender leafy greens work too, though their flavor and cooking time differ. Add thicker stems earlier than leaves, and keep a close eye on the pot so the greens stay tender rather than overcooked.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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