Vegetarian Sinigang Filipino Tamarind or Sour Soup

Experience the vibrant and soulful flavors of Filipino cuisine with this Vegetarian Sinigang, a comforting tamarind-based sour soup that's both hearty and refreshing. This plant-based version celebrates the essence of traditional sinigang with taro, eggplant, okra, green beans, and kangkong (or water spinach), simmered in a tangy broth infused with tamarind paste. Aromatic garlic, onions, and tomatoes provide depth, while optional green chili adds a tempting kick for spice lovers. Quick to prepare in under an hour, this nutritious and flavor-packed soup pairs beautifully with steamed rice for a wholesome, satisfying meal. Perfect for fans of vegan Filipino recipes, sour soups, and globally inspired comfort food!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups water
• 3 tablespoons tamarind paste or tamarind soup mix
• 1 tablespoon olive oil or vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 large radish, sliced into thin rounds
• 1 medium eggplant, cubed
• 6 pieces okra, cut into halves
• 1 cup long beans or green beans, cut into 2-inch pieces
• 1 medium taro root, peeled and cubed
• 2 cups kangkong (water spinach) leaves or baby spinach
• 1 piece green chili (optional, for spice)
• 1 teaspoon salt
• 1 tablespoon soy sauce or fish sauce alternative (optional, for umami flavor)

Directions

Step 1

In a large pot, bring 6 cups of water to a boil. Add the tamarind paste or soup mix and stir until dissolved. Reduce the heat to medium and keep the broth warm.

Step 2

In a separate pan, heat the olive oil over medium heat. Sauté the sliced onion and minced garlic until fragrant and translucent, about 2-3 minutes.

Step 3

Add the chopped tomatoes to the pan and cook for another 2 minutes until softened.

Step 4

Transfer the sautéed onions, garlic, and tomatoes into the pot of tamarind broth.

Step 5

Add the taro root to the pot and let it cook for about 8-10 minutes until it begins to soften.

Step 6

Next, add the radish, eggplant, okra, and green beans. Simmer for 10-12 minutes or until all vegetables are tender.

Step 7

Optional: Add the green chili for a hint of spice.

Step 8

Season the soup with salt and an optional tablespoon of soy sauce or fish sauce alternative for added umami flavor. Taste and adjust seasoning as needed.

Step 9

Just before serving, stir in the kangkong or spinach leaves and let them wilt in the hot broth for about 1-2 minutes.

Step 10

Serve the Vegetarian Sinigang hot with a side of steamed rice. Enjoy!

Nutrition Facts

Serving size	(2584.4g)

Amount per serving	% Daily Value*
Calories	599.0

Total Fat 15.3g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3407.4mg	0%
Total Carbohydrate 111.4g	0%
Dietary Fiber 26.1g	0%
Total Sugars 53.5g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 416.0mg	0%
Iron 7.1mg	0%
Potassium 3183.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 9.7%

Carbs: 69.0%