Vegan Sinigang with Water Spinach

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

Instructions

1. 1In a large pot, combine the 6 cups of water and 2 cups of vegetable broth. Bring to a rolling boil over high heat, 212°F (100°C).
2. 2Add the 1 medium onion, cut into quarters, and the 2 medium tomatoes, cut into quarters. Reduce the heat to medium-low, 160°F (71°C), and simmer for 10 minutes, until the onion is slightly softened and the tomatoes have begun to break down.
3. 3Stir in the 3 tablespoons of tamarind paste until dissolved. Add the 1 cup of radishes, cut into 1/2-inch thick rounds, the 1/2 cup of okra, cut into 1-inch pieces, the 1 medium eggplant, cut into 1-inch cubes, and the 1/2 cup of green beans, trimmed and cut into 1-inch pieces. Increase the heat to medium-high, 325°F (163°C), and cook for 15 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. 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.
5. 5Serve the Vegan Sinigang hot.

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