Asian Sardine Soup (Filipino Sardines Sinigang Style)

This fish soup recipe is light, healthy, full of easy to access vegetables, and in a savory broth made with canned sardines.

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Course: Dinner, Entree, Main Course, Soup, Ulam

Cuisine: Asian, Filipino

Keyword: 20 minutes or less, fish, fish recipes, fish soup, healthy, sardines, sinigang

Prep Time: 5

Cook Time: 15

Servings: 2 servings

Calories: 295kcal

Get Recipe Ingredients

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