This Asian sardine soup is one of the easiest and most comforting fish soups you can make with easy to access ingredients. Flavorful, nourishing, packed with nutrients, and very budget-friendly, it’s inspired by the lip-smacking flavors of Filipino sardines sinigang, but simplified for everyday Asian cooking with ingredients you can easily find. Anyone can make sardines soup and enjoy this recipe in twenty minutes.
Table of contents
I love sardines soup because sardines makes me feel like I’m eating vitamins for my hair and skin. It’s a superfood… packed with nutrients. Plus, my kids also like it!
Often, I am making many fish recipes like nine minute salmon bites, air fryer branzino, or cod fish sandwiches. I even save time with nine minute Pacific cod in the air fryer or easy baked salmon filet. Whatever is quick!
Not to mention, this sardine soup is not fishy. I can cook in my small kitchen, and it’s a tasty aroma of comfort food instead.
It really comes natural to me to cook with sardines because my mom made lots of sardines and rice for me growing up. I came to love the spicy Filipino sardines and also loved eating the entire fish.
Yes, you can eat the entire sardine (bones and everything as they are in the can).
Sardines are an insanely simple way to eat fish. They are inexpensive and sold everywhere.
Let this sardine soup recipe be on your recipe rotation.
Let’s go!
What is Sardine Soup
This Asian sardine soup is made with canned sardines, fresh vegetables like tomato, Japanese eggplant, and baby bok choy, and a light vegetable broth. It’s inspired by the tangy and bright flavors of Filipino sardine sinigang and can be served as a light meal on its own or as a flavorful Filipino ulam with steamed rice on the side.
I make this when I’m pressed for time and also want something that is a truly noursihing meal. It goes well with rice on the side.
Sardine soup is also a healthy Asian soup that comes together quickly and is low effort, with layers of flavor.
It has the same nuances as Filipino sinigang, but requires less of all the traditional vegetables found in sinigang. You can certainly make this with every sinigang ingredient if you have a little extra time.
Homemade soup with sardines is also incredibly nutritious and an all natural recipe, making it one of the best Asian soups to enjoy when you’re feeling sick.
- The sardines add protein, and natural umami (plus omegas)
- Vegetables like onion, tomato, and bok choy create a fragrant, balanced broth that is similar to the broth in easy sinigang recipes.
- Sardines contain omega-3 fatty acids
I ate my big bowl of sardine soup with rice and squeezed fresh lemon. Absolutely no leftovers!
Why I love making Asian Sardine Soup
This simple soup highlights why canned sardines are such an underrated ingredient in Asian cooking.
- Quick and easy — ready in about 20 minutes
- Packed with protein and omega-3s
- Budget-friendly pantry meal
- Light but filling
- Perfect when you’re sick or need comfort food
- One Pot recipe
- All the depth of flavors in a bowl (the bowl for my soul kinda soup!)
What Sardines do I choose?
You can use any sardines. Stores carry huge selections of sardines. There are sardines in water, olive oil, tomato sauce, and spicy.
Smoked sardines will definitely add a smoky nuance to the broth, so keep that in mind.
I recommend olive oil for simplicity, but the spicy and tomato based are so awesome too for adding more flavor.
You can use Filipino sardines. The brands at the Filipino store are so meaty, savory, and come with tomato base and also spicy versions.
If you can access wild caught canned sardines, then that is the way to go for a wholesome choice.
For this recipe I used sustainably sourced sardines from Sea Tales. Great company and I don’t get anything for saying that… I just love their product. There are sardines from Sea Tales and others on Amazon if you want to try.
Ingredients
1 can Sardines in Olive Oil – leave in the can
Canned sardines add healthy protein and omega-3 fatty acids. You can also use spicy sardines, Filipino sardines, or sardines in water depending on the flavor you prefer.
1 tbsp Olive Oil
Olive oil is used to sauté the aromatics.
3/4 cup Small Onion – thin sliced
Onion adds a gentle sweetness and aroma.
1 Tomato – chopped
Fresh tomato adds brightness that balances the richness of the sardines. In Filipino sardines soup the tomato (kamatis) is a souring agent. The acidity in the tomato after it is sauteéd and infused in the broth delivers an umami flavor that makes you want more.
2 cups Baby Bok Choy – separate leaves
Baby bok choy brings on the mustard greens flavor. You can use spinach or greens of choice if you prefer!
2 cups Low Sodium Vegetable Broth
Using canned vegetable broth makes this sardines soup super easy to make! It’s so healthy too with very little calories and a perfect flavor base.
1 cup Water
This adds neutral liquid to the soup base, allowing room for seasoning with salt and/or fish sauce.
Dash of Fish Sauce
Optional and you can use sea salt in place. If you love Asian food… then know that fish sauce is a staple ingredient in most recipes and a small amount seasons the broth with salt and depth of flavor. Highly recommend! In my big city, fish sauce and vegan “fish sauce” is available at any grocery store.
1 Japanese Eggplant – sliced
Japanese eggplant becomes tender and silky when simmered. You can also use globe eggplant, which is very easy to find.
Squeeze of Lemon Juice or Calamansi garnish
Fresh lemon juice or calamansi (Filipino “lime” citrus) adds brightness and mimics the tang you find in Filipino sinigang soups. The citrus goes perfectly with the fish.
Salt and Pepper to taste
Green Onions garnish – sliced
Equipment
The kitchen tools for this recipe are simple.
- Cutting board and knife
- 3 Quart Dutch Oven or Soup Pot
- Measuring cup
- Wooden spoon – for mixing
- Ladle
How to Make Sardine Soup
The key in making sardine soup is adding ingredients at the right time to bring out the best flavor and color for each ingredient.
Sardines are already cooked straight from the can, so they should be added last with minimal cooking time.
- Heat olive oil in a medium Dutch Oven or pot over medium heat. Do not use high heat. You don’t want the olive oil to get too hot or burn.
- Add sliced onion and sauté for 2 minutes until fragrant. As soon as you can smell the onions, add the chopped tomatoes. Let it all sit for three minutes.
- Mix and then add in the eggplant. Mix for two minutes, and you can see the tomatoes starting to break down a little.
- Pour in vegetable broth and water, cover with lid, and bring to a gentle simmer.
- Low simmer, add the salt and pepper, and continue to simmer while covered for about 7-8 minutes until the eggplant is almost completely cooked and softened (eggplant will look more translucent and browned when cooked).
- Remove the lid, lower the heat and add a dash of fish sauce. Mix then taste and add another pinch of salt if you like.
- Add baby bok choy leaves. Simmer for another 2–3 minutes until wilted.
- Gently add the canned sardines along with some of their liquid. Just flip the can and add them directly into the hot soup. Very gently mix them into the broth for two minutes and then serve the soup right away. Break them up or leave whole.
- Serve the soup with a ladle. Finish the soup with green onions garnish, and fresh lemon juice squeeze. Enjoy.
Serving suggestion: serve hot with a bowl of steamed rice on the side.
Tips for the Best Sardine Soup
- Use good-quality canned sardines for the best flavor.
- Do NOT overcook the sardines — add them toward the end so they stay tender. They really should barely be cooked by just allowing the hot broth to heat them up.
- Add lemon as a side garnish. Do not cook the citrus.
Add Ins and Variations
This is a versatile recipe.
- Make it with Korean flavor by adding gochujang to the broth base.
- Miso style! Try adding a half tablespoon of miso to the broth for more umami and Japanese flavors.
- Filipino sinigang style by adding tamarind paste to the broth for a more “sour” and tangy flavor profile.
- Can’t find bok choy? Use baby spinach leaves.
- Protein rich. Add a jammy egg!
- Use sardines in tomato sauce for a more tomato based soup.
How to Serve
Asian Sardine soup can be enjoyed in several ways:
- In a bowl for a healthy, light, low cal, low carb, low fat meal
- As a comforting Filipino ulam with steamed rice
- With toasted bread or garlic rice for a heartier meal
The broth is especially delicious spooned over hot rice.
Storage and Leftovers
Asian sardine soup is best enjoyed fresh, but leftovers can be stored for 1-2 days if needed. Because the soup contains fish and delicate vegetables, the texture can soften as it sits.
Store it in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the soup gently on the stovetop over low heat or microwave in short intervals, stirring occasionally.
If the broth has reduced or thickened slightly, add a small splash of water or vegetable broth to bring it back to the desired consistency.
Freezing is not recommended, as the vegetables and sardines can become mushy once thawed.
FAQs
Can I use sardines in tomato sauce instead of sardines in water?
Yes. You can use any sardines you like and just keep in mind that the extra ingredients will add more robustness to the flavor of the broth. If the tomato sauce of the sardine can is added, reduce adding more salt.
What are the best canned sardines to use?
Any good quality canned sardines will work. You can use sardines in water, sardines in olive oil, spicy sardines, or Filipino canned sardines depending on the flavor you prefer.
Can I make this soup spicy?
Yep, add fresh green chili, chili oil, or use canned spicy sardines. A little heat works with the light broth.
Does sardine soup smell fishy?
No. The method of preparation creates a yummy aroma of veggies, but because the sardines are not heavily cooked, there is no “fishy” aroma or smell of fish in the kitchen.
Is adding other vegetables okay?
Definitely. This soup is very flexible. Vegetables like spinach, napa cabbage, zucchini, carrots, or Asian mushrooms all work well. Add an additional cup of veggie broth and even an added can of sardines to balance the ratios if you are adding in more vegetables.
Can I make this more like Filipino sinigang?
Yes. Add more sourness using tamarind paste to create a brighter, more tangy broth similar to authentic Filipino sinigang.
What if I need to double the recipe?
Yes. This recipe scales easily if you want to make a larger pot for family meals. Just maintain the same ingredient ratios for the best flavor balance. The recipe card below allows you to increase the volume of the recipe.
This Asian sardine soup recipe proves that simple and wholesome ingredients can create something deeply comforting, beautiful to look at, and full of tasty flavor.
Inspired by Filipino home cooking like during my childhood, it’s a quick, healthy dish that turns a humble can of sardines into a meal that is light, savory, and packed with nutrients.
Asian Sardine Soup (Filipino Sardines Sinigang Style)
Equipment
- Cutting board and knife
- Dutch Oven 3 qt. Dutch Oven or Soup Pot
- measuring cup
- Wooden spoon for mixing
- ladle
Ingredients
- 1 can Sardines in Olive Oil or sardines of choice; leave in the can
- 1 tbsp Olive Oil
- ½ cup Small Onion thin slices
- 1 cup Tomato chopped
- 2 cups Baby Bok Choy separate leaves
- 1 Japanese Eggplant sliced ¾ inch wide
- 2 cups Low Sodium Vegetable Broth
- 1 cup Water
- dash Fish Sauce
- Salt and Pepper to taste
- Lemon wedges or Calamansi; garnish
- Green Onions garnish
Instructions
- Heat olive oil in a medium Dutch Oven or pot over medium heat. Do not use high heat. You don't want the olive oil to get too hot or burn.Add sliced onion and sauté for 2 minutes until fragrant. As soon as you can smell the onions, add the chopped tomatoes. Let it all sit for three minutes.1 tbsp Olive Oil, ½ cup Small Onion, 1 cup Tomato
- Mix and then add in the eggplant. Mix for two minutes, and you can see the tomatoes starting to break down a little.1 Japanese Eggplant
- Pour in vegetable broth and water, cover with lid, and bring to a gentle simmer.2 cups Low Sodium Vegetable Broth, 1 cup Water
- Low simmer, add the salt and pepper, and continue to simmer while covered for about 7-8 minutes until the eggplant is almost completely cooked and softened (eggplant will look more translucent and browned when cooked).Salt and Pepper
- Remove the lid, lower the heat and add a dash of fish sauce. Mix then taste and add another pinch of salt if you like.dash Fish Sauce
- Add baby bok choy leaves. Simmer for another 2–3 minutes until wilted.2 cups Baby Bok Choy
- Gently add the canned sardines along with some of their liquid. Just flip the can and add them directly into the hot soup. Very gently mix them into the broth for two minutes and then serve the soup right away. Break them up or leave whole.1 can Sardines in Olive Oil
- Serve the soup with a ladle. Finish the soup with green onions garnish, and fresh lemon juice squeeze. Enjoy.Lemon wedges, Green Onions
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