Vegan Sinigang with Tamarind Broth

Ingredients

• 3 tbsp Tamarind Paste
• 6 cups Water
• 1 large Onion
• 2 medium Tomatoes
• 1 medium Eggplant
• 1 cup Okra
• 1 cup Long Green Beans (Sitaw)
• 1/2 cup Radishes
• 2 cups Kangkong (Water Spinach)
• 1 cup Taro Root (optional)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of water and the 3 tablespoons of tamarind paste. Add the large onion, cut into quarters, and the 2 medium tomatoes, cut into quarters. Place the pot over high heat and bring the mixture to a rolling boil, about 5-7 minutes.
2. 2Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the flavors from the onion and tomatoes to infuse into the broth. The broth should smell aromatic.
3. 3Carefully strain the broth through a fine-mesh sieve into a clean bowl or another pot, discarding the solids (onion and tomatoes). Return the clear broth to the original large heavy-bottomed pot.
4. 4Add the 1 cup of taro root (if using), the medium eggplant cut into 1-inch chunks, the 1 cup of okra cut into 1-inch pieces, the 1 cup of long green beans cut into 1-inch pieces, and the 1/2 cup of radishes sliced into 1/4-inch rounds to the pot with the broth. Increase the heat to medium-high and bring the broth back to a gentle simmer. Cook for 10-15 minutes, or until all the added vegetables are tender when pierced with a fork.
5. 5Add the 2 cups of kangkong (water spinach) to the pot. Stir gently and cook for an additional 2-3 minutes, just until the kangkong leaves are wilted and bright green. Do not overcook.
6. 6Season the soup by stirring in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste the broth and add more salt or pepper if desired.
7. 7Serve the Vegan Sinigang hot immediately in bowls.

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