Although winter season is yet to come and temperatures are still relatively comfortable, I’ve been preparing lately a lot of soups and stews for our dinner meals. Sometimes nilaga, the other day arroz caldo and most times, sinabawang tahong. With just a few ingredients and a refreshing ginger-based broth, this tinola-style mussel soup is great to enjoy year round.
Sinabawang Tahong
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2-inch size ginger, peeled and julienned
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 4 cups water
- 2 pounds half-shell frozen mussels, thawed
- salt and pepper
- 1 bunch fresh spinach, stems trimmed
Instructions
- In a pot over medium heat, heat oil. Add onions, garlic and ginger until limp and aromatic. Add tomatoes and cook, mashing tomatoes with back of spoon, until softened and have released juice.
- Add fish sauce and cook for about 1 to 2 minutes. Add water and bring to a boil. Add mussels and cook, skimming scum that floats to top, for about 3 to 5 minutes. Season with salt and pepper to taste. Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.
Emilie Dio says
August 25, 2018 at 5:40 amCan i get recipe?
Lalaine says
August 26, 2018 at 8:44 pmJust scroll down to the recipe card 🙂
gene farrell isaloc says
January 27, 2014 at 8:46 pmhi po.meron po ba kayong lechon kawali?
Lalaine says
January 27, 2014 at 9:57 pmHi Gene
Not yet but I will be posting the recipe soon. Thanks.
Shobelyn says
November 17, 2013 at 1:58 amThis looks delicious. We are similar. When we lived in Washington, we ate tahong all year round. Yummy.
Lalaine says
November 17, 2013 at 4:01 pmThis is one of my favorite soups 🙂
Thanks for visiting