Sinigang Sa Miso

This Sinigang sa miso recipe makes use of miso, a traditional Japanese seasoning made from fermented soybeans, salt and koji (a type of fungus). The miso paste enhances the soup’s flavor by providing umami. This is perfect to have on cold and rainy days.

 

Sinigang sa Miso – What is it?

Sinigang is a popular Filipino soup with sour broth. It can be cooked with a variety of proteins including fish and seafood. Miso, on the other hand, refers fermented soybean paste. Miso came from two Japanese words: “Mi” and “Sho”. The first word means fermented, while “sho” refers to paste. Together, they form miso or fermented soybean paste.

Miso’s addition to Sinigang may have originated from Japanese immigrants arriving in the Philippines in the early 20th century. Aside from adding umami, miso also thickens the broth and provides a creamy texture. Plus, it’s packed with protein, fiber and vitamins, making Sinigang even more nutritious.

How To Cook Sinigang Sa Miso

1. Rub salt evenly over the bangus slices. Letting it sit for 10 minutes helps remove excess moisture and enhances its flavor.
2. Fry the fish. Heat 3 tablespoons of oil in a pot over medium heat. Fry the fish slices for 1 to 2 minutes per side until lightly browned. Remove and set aside. You’re probably curious why frying the fish is essential. My mother taught me this technique, which locks flavors inside the fish, enhancing the overall taste. I also apply this method in my Pesang Isda with Ginisang Miso recipe.
3. Saute the aromatics and simmer the broth. Using remaining oil, sauté onions and half the tomatoes with 2 tablespoons of miso for 2 minutes. This blends flavors and softens vegetables. Next, return the fish to the pot, adding 2 quarts of water. Bring to a boil, then reduce heat to low-medium and simmer for 10 minutes.
4. Add the vegetables, season your dish, and serve. Stir in Maggi Magic Sinigang sa Sampaloc. Cook for 2 minutes. Add green peppers, string beans, and okra; stir, cover, and cook for 5-7 minutes. Season with fish sauce and ground black pepper. Stir. Add kangkong leaves, cover, and turn off heat. Let steep 5 minutes. Transfer Sinigang sa Miso to a serving bowl piping hot.

Maillard reaction, is responsible in adding aroma and flavor to fried food. This has the same effect when fried fish is added as a base for your sinigang na isda. The flavor will be more pronounced when the fish is simmered longer.

What to serve with Sinigang sa Miso

To make your delightful soup more enjoyable, these are my recommendations:

• Fish sauce with crushed Thai chili pepper – a condiment of spicy fish sauce (patis) and crushed chili pepper is all you will need to enjoy it. Simply drizzle some over the fish or the both. You can omit the chili pepper if you want it mild.
• Steamed white rice – It is a must to have rice with this soup dish, unless you are cutting down on carbs. Plain white rice is best compared to fried rice, in my opinion.

Sinigang sa Miso typically lasts 3-5 days refrigerated. Store leftovers in a sealed container at 40°F (4°C) or below. Reheat to 165°F (74°C) to ensure food safety—or maintain a rolling boil for 2 minutes. Note that acidity and miso may cause separation, but don’t worry as flavor and texture remain intact. Always check for spoilage signs: off smells, slimy texture or mold growth!

Pairings for Sinigang sa Miso

Sinigang is mostly paired with fried dishes. Here are my recommendations:

• Fried Tuyo – salted dried fish will provide almost the same effect as having a fish sauce condiment. A bit of saltiness makes this sour soup taste better.
• Fresh slices of tomatoes will make it more refreshing.
• Crispy fried pork – the texture and flavor compliments well with the dish.

I hope that this recipe and insights inspired you to try making sinigang. I am just a question away. Let me know your thoughts and feedback.

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Watch How to Make It