Vegan Sinigang with Taro and Tofu
A hearty and sour vegan Sinigang soup featuring taro, tofu, and a tamarind broth. Served with rice noodles.
Ingredients
- about 400 g Tofu (firm or extra-firm)
- about 450 g Taro Root (peeled and cubed)
- 2 bunches Water Spinach (kangkong)
- 1 cup Green Beans
- 1/2 cup Radishes (sliced)
- 2 packets Tamarind Soup Base (vegan)
- 8 cups Water
- about 225 g Rice Noodles
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water, then cube it.
- 2In a large pot, bring the water to a boil. Add the taro root and simmer for 15 minutes, or until the taro is tender.
- 3Add the tofu, green beans, and radishes to the pot. Stir in the tamarind soup base.
- 4Continue to simmer for another 10 minutes, or until the vegetables are cooked through.
- 5Add the water spinach during the last 2 minutes of cooking.
- 6Cook the rice noodles according to the package instructions.
- 7Serve the Sinigang soup hot with the cooked rice noodles.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.