Vegan Sinigang with Water Spinach

A sour and savory Filipino soup made vegan by using tamarind paste and an assortment of vegetables, most importantly water spinach.

60m4 servings

Contains wheatContains soyEGG-free

220 cal|8g protein|35g carbs|4g fat|10g fiber

Ingredients

2 bunches Water Spinach (Kangkong)
3 tbsp Tamarind Paste
1 medium Onion
2 medium Tomatoes
1 cup Radishes
1/2 cup Okra
1 medium Eggplant
1/2 cup Green Beans
6 cups Water
2 cups Vegetable Broth
2 tbsp Soy Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large pot, combine the 6 cups of water and 2 cups of vegetable broth. Bring to a rolling boil over high heat, 100°C.
2Add the 1 medium onion, cut into quarters, and the 2 medium tomatoes, cut into quarters. Reduce the heat to medium-low, 71°C, and simmer for 10 minutes, until the onion is slightly softened and the tomatoes have begun to break down.
3Stir in the 3 tablespoons of tamarind paste until dissolved. Add the 1 cup of radishes, cut into 1.27 cm thick rounds, the 1/2 cup of okra, cut into 2.54 cm pieces, the 1 medium eggplant, cut into 2.54 cm cubes, and the 1/2 cup of green beans, trimmed and cut into 2.54 cm pieces. Increase the heat to medium-high, 163°C, and cook for 15 minutes, stirring occasionally, until the vegetables are tender-crisp.
4Add the 2 bunches of water spinach, with tough stems removed and leaves roughly chopped, and the 2 tablespoons of soy sauce. Continue to cook for 5 minutes, or until the water spinach leaves are wilted and tender. The soup should have a sour aroma.
5Serve the Vegan Sinigang hot.

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