Photo: Cala
Salmon-Miso Sinigang (Filipino Sour Soup) Recipe
14 ingredients
1 hr
4 to 6 servings
openrecipes
An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
Estimated Nutrition (whole recipe, rough)
497
Calories
27g
Protein
28g
Fat
30g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1 small red onion , medium dice
- 3 medium garlic cloves , minced
- 1 teaspoon kosher salt , plus more as needed
- 2 medium Roma tomatoes , cored and medium dice
- 1 cup dry white wine
- 4 cups water
- 8 ounces daikon radish , peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
- 3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
- 2 tablespoons fish sauce
- 2 tablespoons white miso
- 1 pound salmon , skin and pin bones removed and cut into 1-inch cubes
- 1 cup packed, coarsely chopped Asian mustard greens , such as mizuna
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes