Sinigang na Gulay (Sour Vegetable Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g firm tofu, cubed
- 2 tbsp tamarind paste
- 1 mooli (daikon radish)
- 150 g fine green beans, trimmed
- 1 aubergine, diced
- 2 tomatoes, roughly chopped
- 150 g spinach
- 1 onion, sliced
Nutrition (per serving)
- Calories
- 185 kcal
- Protein
- 13.4 g
- Carbohydrate
- 14.9 g
- of which sugars
- 11.4 g
- Fat
- 6.1 g
- of which saturates
- 0.9 g
- Fibre
- 7.3 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the onion and tomatoes in a large pot with 1.1 litres water and bring to a simmer for 8 minutes.
- 2
Slice the mooli into rounds and add to the pot with the tamarind paste and aubergine. Simmer for 10 minutes.
- 3
Add the tofu and green beans and simmer for a further 6-7 minutes until the vegetables are tender.
- 4
Stir in the spinach for the final minute so it just wilts.
- 5
Season with a little salt and ladle into bowls to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.