Vegan Sinigang na Tofu with Miso

🛒 Ingredients

• #Main Ingredients;
• 300g firm tofu, cut into cubes
• 1.2 litres water or vegetable stock
• 2–3 tbsp tamarind paste (or 1 pack ready‑made sinigang mix, vegan‑certified)
• 1 tbsp white or red miso paste, dissolved in 2 tbsp warm water
• #Vegetables;
• 1 medium onion, quartered
• 2 ripe tomatoes, quartered
• 1 small radish (labanos), sliced thinly
• 1 bunch kangkong (water spinach) or bok choy, trimmed
• 1 long green chilli (siling haba), whole (optional)
• 1 small eggplant, sliced (optional)
• #Seasoning;
• 1 tbsp light soy sauce
• ½ tsp ground black pepper
• Salt to taste
• 1 tsp sugar (optional, to balance sourness)

👩‍🍳 Instructions

1. 1

   Make the broth: Bring water or stock to a boil in a pot. Add onion, tomatoes, and radish; simmer for 5 minutes until vegetables soften slightly.

2. 2

   Add sour base: Stir in tamarind paste and dissolved miso paste. Simmer gently for 2–3 minutes — do not boil vigorously or miso will lose its flavour.

3. 3

   Add tofu: Carefully drop in the tofu cubes. Add soy sauce, pepper, sugar, and salt. Simmer for another 5 minutes so the tofu absorbs the sour‑savoury broth.

4. 4

   Add greens: Turn off the heat, then add kangkong or bok choy and whole chilli. The residual heat will cook the leaves perfectly while keeping them bright and crisp.

5. 5

   Adjust taste: Taste and add more tamarind, salt, or sugar to get your preferred balance of sour, salty, and savoury.

6. 6

   Serve: Ladle hot soup into bowls and serve immediately with plenty of steamed white rice.