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sinigang na corned beef in a white bowl with a plate of rice on the side
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3 from 4 votes

Corned Beef Sinigang

Sinigang na Corned Beef with vegetables and a tangy tamarind broth is hearty, tasty, and the perfect cold weather comfort food!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 195kcal


  • 5 cups water
  • 1 small onion, peeled and quartered
  • 2 Roma tomatoes, quartered
  • 1 tablespoon fish sauce
  • 1 6-inch radish, peeled and cut into 1-inch thickness
  • 1/2 package tamarind soup base mix (about .70 ounce)
  • 2 bunches bok choy, ends trimmed
  • 1 can (11.5 ounces) chunky corned beef
  • salt to taste


  • In a soup pot over medium heat, combine water, onion, and tomatoes. Bring to a boil.
  • Add radish. Lower heat and cook for about 3 to 5 minutes or until tender-crisp.
  • Add tamarind soup base mix and stir until dissolved.
  • Add bok chop and cook for about 1 minute.
  • Add corned beef and cook, breaking apart into large chunks with a spoon, for about 2 to 3 minutes or until heated through.
  • Season with salt to taste. Serve hot.


  • For extra depth of flavor, use rice washing in place of plain water.
  • Want a hint of spice? Add a piece or two of finger chili peppers (siling haba).
  • For the best result, make sure to use CHUNKY corned beef and gently break it into large pieces. Limit stirring the soup to keep the meat intact.


Calories: 195kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 1381mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 47.1mg | Calcium: 47mg | Iron: 1.9mg