Gluten-Free Filipino Sinigang

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (such as cubed chicken, beef, or firm tofu; or cooked lentils/beans) 1 cup protein (such as cubed chicken, beef, or firm tofu; or cooked lentils/beans)
• 1 medium onion, roughly chopped 1 medium onion, roughly chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup diced root vegetables (such as potatoes or daikon radish) 1 cup diced root vegetables (such as potatoes or daikon radish)
• 1 cup other vegetables (such as chopped tomatoes, long beans, or bok choy) 1 cup other vegetables (such as chopped tomatoes, long beans, or bok choy)
• 2 tbsp olive oil or other neutral cooking oil 2 tbsp olive oil or other neutral cooking oil
• 1 packet gluten-free tamarind soup base mix (or fresh tamarind paste, to taste) 1 packet gluten-free tamarind soup base mix (or fresh tamarind paste, to taste)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until they become softened and fragrant, about 3-4 minutes. The onions should turn translucent and the garlic should smell sweet.

2. 2

   If using raw meat or poultry, add it to the pot now and cook until browned on all sides, about 5-7 minutes. If using pre-cooked protein like lentils or beans, you will add them later. For tofu, you can lightly sear it here or add it towards the end.

3. 3

   Add the diced root vegetables to the pot and stir-fry for another 2-3 minutes, allowing them to slightly soften. Then, add any other harder vegetables like long beans and stir for another minute.

4. 4

   Pour in the certified gluten-free stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25-30 minutes, or until the root vegetables are tender when pierced with a fork. If using a GF tamarind soup base mix, stir it in during this simmering time.

5. 5

   Add any remaining softer vegetables (like bok choy or tomatoes) and your pre-cooked protein (lentils, beans, or seared tofu) to the pot. Continue to simmer for another 5-7 minutes, or until these vegetables are just tender-crisp and the flavors have melded together. If you desire a thicker soup, stir in the cornstarch slurry and simmer for an additional 2-3 minutes until the broth has thickened slightly.

6. 6

   Season the Sinigang generously with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Serve hot, ladling the flavorful broth and ingredients into bowls.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.