This is considered soup in other countries, but this dish is very popular in the Philippines. It is normally cooked with fish or meat, very easy, tasty and mainly flavored with either calamansi or lemon, green tamarind or kamias (sour little fruit).
I used the non-GMO Chicken Strips in this recipe because we are renovating our kitchen and time is very tight for our hungry tummy family, but you can use your own homemade veggie meat or any preferred plant based plain meat alternative.
For vegetable: I added green beans, carrots, white radish, eggplant, garlic, onion, tomatoes, green onions, baby bokchoy and okra (if you like it - it will be slimy when overcooked, so add it towards the end before turning the heat off. I seasoned it with garlic & onion powder, nutritional yeast, salt, lemon and calamansi (tiny lime). It's pretty good and it really satisfied my craving. Try it!
ASIAN VEGETABLE SOUP (Vegan Sinigang)
Ingredients:
3-4 cloves garlic, chopped
1 medium onion, sliced
2 medium tomatoes, sliced
1/2 lb. Green Beans, strip the ends, cut in half
1 c. Carrots, peeled & sliced
1 c. White Radish, peel & sliced
1 c. Eggplant, sliced 1inch by 1/2 inch
1 bunch of Green onions
1/2 lb Okra, cleaned and washed
1 TB Nutritional Yeast
1 tsp onion powder
1 TB Calamansi or lime
1 TB Lemon Juice
Salt to taste
1 lb Veggie Chicken, pre-cooked
Instructions:
Boil about 6-7 cups of water in medium high heat. When it starts boiling add the garlic, onions and the rest of the ingredients including the veggie chicken except okra. Let it simmer until the vegetables are almost cooked, then add the okra before turning the heat off.
Serve warm and enjoy!
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