Sinigang sa Miso Pack: A Filipino Sour Soup Recipe

Sinigang sa miso is a Filipino sour soup, commonly made with fish, tamarind, vegetables, and savory fermented soybean paste. This practical version uses a sinigang seasoning pack for its tart broth and miso for depth, with firm fish and vegetables added in stages so they cook without falling apart.

Ingredients

8 cups (1.9 L) water
1 medium yellow onion, peeled and quartered, about 6 oz (170 g)
2 medium tomatoes, quartered, about 10 oz (280 g)
1 packet (about 1.4 oz/40 g) sinigang sa sampalok seasoning mix, or the amount specified on the packet for 8 cups (1.9 L) liquid
3 tablespoons (45 g) Filipino-style white or yellow miso
1 tablespoon (15 ml) fish sauce, plus more to taste
1 pound (450 g) firm fish fillets, such as milkfish (bangus), snapper, or cod, cut into 4 portions
1 medium daikon radish, peeled and sliced into ¼-inch (6 mm) rounds, about 8 oz (225 g)
1 small eggplant, cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
6 oz (170 g) long green beans or green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small bunch water spinach (kangkong), about 6 oz (170 g), tough ends trimmed and stems cut into 2-inch (5 cm) lengths; substitute baby spinach or Swiss chard if unavailable
2 green chiles, such as long green chiles or serranos, left whole or slit once (optional)
¼ teaspoon ground black pepper
Cooked rice, for serving

Instructions

Rinse and cut the vegetables and fish. Keep the fish refrigerated while preparing the broth. If using frozen fish, thaw it safely in the refrigerator before cooking, then pat it dry.
Pour the water into a large pot. Add the onion and tomatoes and bring to a boil over medium-high heat. Lower the heat and simmer for 8 minutes, until the tomatoes soften and the onion begins to turn tender.
Put the miso in a small bowl and add about ½ cup (120 ml) of hot broth. Whisk until smooth. Stir the sinigang seasoning into the pot, then add the diluted miso and fish sauce. Taste the broth before adding more fish sauce; seasoning packets vary in saltiness and sourness.
Add the daikon and simmer for 7 minutes. Add the eggplant and green beans and cook for 4 minutes, until the vegetables are nearly tender but still hold their shape. Add the optional chiles and pepper.
Lower the heat so the broth simmers gently. Slide in the fish portions and cook for about 5–8 minutes, depending on thickness, without stirring vigorously. Check the thickest part with a food thermometer: fish must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). It should look opaque and separate into flakes.
Add the water spinach, pressing it into the broth. Simmer for 1–2 minutes, just until the leaves wilt and the stems are tender-crisp. Taste the broth and adjust with a little more fish sauce or water if needed. Serve hot with rice.

Tips

Check the packet directions. Brands differ in concentration and salt. Start with the amount intended for roughly 8 cups (1.9 L) of broth, then adjust after tasting rather than adding extra seasoning automatically.
Choose a fish that holds together. Milkfish, snapper, cod, and other firm fillets work well. Delicate fish can break up in the pot; add it carefully and avoid stirring once it is in the broth.
Dilute the miso first. Whisking it with hot broth prevents stubborn clumps. Avoid a hard boil after adding it, which can make the broth seem harsher and is unnecessary for cooking the vegetables and fish.
Keep the vegetables distinct. Add firm daikon before eggplant and greens. If using spinach instead of kangkong, stir it in at the very end because it wilts faster.

Serving Suggestions

Serve the soup in deep bowls with plenty of broth, one portion of fish, and a mix of vegetables in each bowl. Steamed white rice is the classic accompaniment; serve it on the side or spoon a little soup over it. Put extra fish sauce, sliced fresh chile, or calamansi wedges on the table for diners to adjust their own bowls. Calamansi adds a fresh citrus note, but the soup should already be pleasantly sour from the seasoning mix.

Variations

For a less salty broth, use half a seasoning packet at first and add more after tasting. If you cannot find Filipino miso, use an equal amount of mild white miso; it has a somewhat different flavor but still contributes fermented, savory depth. Japanese miso is generally thicker or more strongly flavored by type, so begin with 2 tablespoons (30 g) and increase to taste. Miso is not the same as sinigang seasoning: keep the tamarind-based packet or another souring ingredient for the characteristic tang.

You can replace the fish with peeled, deveined shrimp, but add it near the end and cook until opaque and firm. For a meat version, use pork shoulder cut into bite-size pieces; simmer it in the broth until tender before adding the vegetables, and check that whole cuts of pork reach the USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest. For a vegetarian pot, omit fish and fish sauce, use a suitable vegetable-based sour soup mix, and season with salt or soy sauce; the flavor will be different from the fish-based version.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep for 3–4 days in the refrigerator. The fish and vegetables will soften as they sit, so store rice separately if possible. Freeze leftovers for up to 2–3 months for best quality, though the vegetables may become softer after thawing; thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, in a saucepan over medium heat, stirring gently until the soup reaches 165°F (74°C). Check with a food thermometer and avoid prolonged boiling, which can break up the fish. Discard soup left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What is sinigang sa miso?
Sinigang sa miso is a Filipino variation of sinigang, a sour soup. It combines a tart broth—often flavored with tamarind—with miso’s savory fermented soybean taste. Fish is common, though ingredients and methods vary by region and household.

Can I make it without a sinigang seasoning packet?
Yes. Use tamarind paste or another suitable souring ingredient and add it gradually, tasting as you go; there is no exact one-to-one replacement because packet strength varies. Season separately with salt or fish sauce, and retain the miso for its savory flavor.

Is sinigang sa miso supposed to be very sour?
It should taste distinctly tart, but the balance is adjustable. Use less seasoning mix for a milder broth, or add more in small increments if you want a sharper sourness. Miso adds savory depth but does not replace the souring agent.

Can I use frozen fish?
Yes. Thaw it in the refrigerator, not on the counter, and drain and pat it dry before adding it to the pot. Cook until the thickest part reaches 145°F (63°C); frozen fish added directly to the soup may cook unevenly and cool the broth.

Can I make the soup ahead?
You can prepare the broth and vegetables ahead, then refrigerate them promptly and cook the fish when ready to serve. If storing the finished soup, follow the storage guidance above; expect the fish to become more delicate and the vegetables softer when reheated.

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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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