Vegan Sinigang with Tamarind Broth and Mixed Vegetables

Ingredients

• 2 packets Tamarind Soup Base
• 8 cups Water
• 1 medium Eggplant
• 1 cup Okra
• 1 cup String Beans
• 2 cups Spinach
• 2 medium Tomatoes
• 1 medium Onion
• 1/2 cup Radishes
• 1 small Green Chili
• 4 cups Rice

Instructions

1. 1In a large pot, bring the 8 cups of water to a rolling boil over high heat, about 212°F (100°C). Add the 2 packets of Tamarind Soup Base and stir with a whisk until it is completely dissolved.
2. 2Add the 1 medium onion, cut into eighths, and the 2 medium tomatoes, cut into quarters, to the pot. Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes, until the onion and tomatoes begin to soften.
3. 3Add the 1 medium eggplant, cut into 1-inch chunks, the 1 cup of okra, trimmed, the 1 cup of string beans, trimmed and cut into 2-inch pieces, and the 1/2 cup of radishes, thinly sliced, to the pot. Increase the heat to medium-high, bring the soup back to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, until the vegetables are tender-crisp.
4. 4Add the 2 cups of spinach, stems removed, and the 1 small green chili, left whole or sliced if you prefer more heat, to the pot. Stir gently and cook for another 2 to 3 minutes, just until the 2 cups of spinach is wilted. Remove the pot from the heat.
5. 5Serve the Vegan Sinigang hot, ladled into bowls, with the 4 cups of rice on the side.

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