Vegan Sinigang Recipe

soft tofu plated in bowl of vegan sinigang soup

This is a lip-smacking vegan sinigang recipe and best of all, so super simple to make. Any one can make this, easily. It's a delectable twist on the traditional Filipino soup, packed with fresh vegetables in a tangy broth, and topped with soft tofu for an elegant and flavorful comfort meal.

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Course: Appetizer, Dinner, Entree, lunch, Main Course, Side Dish, Soup

Cuisine: Filipino

Keyword: 30 minutes or less, eggplant, Filipino soup, sinigang, soup recipes, vegan

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 3 people

Calories: 196kcal

Equipment

1 large pot
1 soup skimmer
1 cutting board
1 knife
1 Wooden Spoon or Ladle

Ingredients

1 ½ tbsp oil
2 Tomatoes chopped; Roma or Vine tomatoes
1 Yellow Onion, whole chopped
5 cups Vegetable Broth
2 cups Water
1 tbsp Vegan Fish Sauce If you are ok with it you can use regular fish sauce. Aminos are also an acceptable substitute.
1 Japanese Eggplant, medium thick cut and then in halves
2 cups Green Beans 3-4" lengths
2 cups Yellow Sweet Potato thick cut
1 tbsp Vegetable Bouillon (optional), I use Better than Bouillon brand which is very popular in my area. Check the packaging and try to find one that is natural. This is a great flavor booster.
½ block Soft Tofu Slices
Okra - optional
Bok Choy or Spinach - optional
Lemon or Calamansi side garnish

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Instructions

Prep the ingredients.
Heat a large pot over medium-high heat and add oil. Sauté the chopped onions and tomatoes over medium heat until the onions are translucent and seared very well. The tomatoes will slightly caramelize and you will see dark searing and that is good.
2 Tomatoes, 1 Yellow Onion, whole, 1 ½ tbsp oil
Add the vegetable broth and water to the pot. Stir well.
5 cups Vegetable Broth, 2 cups Water
Pour in the vegan fish sauce and stir to combine.
Bring the broth to a gentle boil, then reduce the heat to a low simmer.
If using vegetable bouillon, stir it into the broth.
1 tbsp Vegan Fish Sauce
Add the sliced yellow sweet potato to the pot. Simmer for 5 minutes.
1 Japanese Eggplant, medium, 2 cups Yellow Sweet Potato, Okra - optional
Use the skimmer and remove some the onions and tomatoes. They were meant to flavor the soup, and you can take at least half of the onion and tomato out for a smoother soup.
Then add the Japanese eggplant. If you are adding okra, put it in the soup at this time.
Wait for the eggplant to turn more brown and tender, then add the green beans and low simmer until they are cooked, but crisp.
If you choose to add leafy greens, do it towards the very end.
2 cups Green Beans, Bok Choy or Spinach - optional
Skim the top of the soup as needed.
Ladle the soup into bowls and gently add the soft tofu into the plated bowls of soup. Enjoy with lemon or calamansi on the side.
½ block Soft Tofu, Lemon or Calamansi