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Sinabawang Tahong

Sinabawang Tahong

Sinabawang Tahong is a light and refreshing soup with mussels cooked in a ginger-based broth. Prepare your taste buds for a delightful dish that's great for any weather!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp oil
  • 1 onion, peeled and sliced thinly
  • 2 clove garlic, peeled and minced
  • 1 thumb size ginger, peeled and julienned
  • 1 large tomato, chopped
  • 2 tbsp fish sauce
  • 4 cup water
  • 2 lb half-shell frozen mussels, thawed
  • 0 salt and pepper
  • 1 bunch fresh spinach, stems trimmed

Instructions

  1. Get a pot - medium heat and warm up oil. Add onions, garlic, and ginger and Cook it until softened.

  2. Add tomatoes and cook, mashing tomatoes with the back of the spoon, until softened and release juices.

  3. Add fish sauce and cook for about 30 to 40 seconds.

  4. Add water and Bring it to a boil. Add mussels and cook, skimming off foam that floats on top, for about 3 to 5 minutes.

  5. Add salt and pepper until it suits your preference.

  6. Mix in spinach. Turn off and allow spinach to cook in residual steam. Serve it while it's hot.