Sinigang na Isda sa Miso, Tokwa at Mustasa (Fish, Tofu, & mustard leaves in miso and lemon broth)

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Fish Soup is the easiest to prepare. We all love the steamy hot soup as it comforts our hungry stomach and thirsty guts. 

This recipe is extra special as I finally found time to use the mustard leaves from my garden in a Sinigang or a Filipino Fish Soup with hint of Sourness from batwan, tamarind or guava but in this recipe, I used lemon juice. The Miso is a japanese cobdiment which ferments soybeans too. So this Sinigang sa Miso is a marriage of our broth-warding soups from two cultures. Enjoy.



Tomatoes, quartered
Onions, quartered
Chives, chopped
Miso paste
Fish sauce
Worcestershire sauce
Tofu, cut to serving size
Fish Fillet, cut to serving size
Salt and pepper
Lemon juice
Mustard leaves, cut into serving pieces

Heat a liter of water in soup pan and add tomatoes, onions and chives and the miso paste, the tofu slices and the sauces and bring to boil.

Add the cut fish and let it boil again. Add salt and pepper and the lemon juice. Adjust heat. Let the soup Simmer. Taste the broth and if it's all right, add the cut up mustard leaves and cover the pan. After 1 minute, put off the fire. Serve hot. 



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