Sardines Soup Filipino-style
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In under 30 minutes and with about 5 ingredients, you can make a bowl of Sardines Soup, Filipino-style. Start with a can of sardines packed in rich tomato sauce sauteed in garlic, onions and tomatoes plus flavorful stock, and this transforms to one of the most satisfying soups. Add baby spinach for the greens and serve this piping hot. This is a soupy meal from a can that is popular among Filipinos for its affordability, ease of cooking, and availability of ingredients, mostly pantry staples. Once known as the ‘poor man’s meal’ in the Philippines, this is definitely everyone’s easy, quick soup dinner these days anywhere in the world you find a can of sardines. Also, this is optional, but serve with steamed rice on the side and it will be incredible comfort food in a bowl.
Easy List of Ingredients and Quick Procedure
You will love this Sardines Soup for its short list of ingredients which are probably in your pantry and refrigerator already. Start with a can of sardines, about 15 ounces, like Ligo, a Philippine brand. Here in America, these canned sardines are sold at Asian markets or Filipino groceries, or else at online sources like Amazon. Or use any brand you prefer.
Make a quick sauté of the aromatics : garlic, onions and tomatoes. Add the canned sardines, and soup stock (or water). The stock gives a depth of flavor to the entire soup. Season with calamansi, the Filipino lime (or lemon), and soy sauce, like Silver Swan. Add leafy greens like a cup of baby spinach. The whole process takes less than 10 minutes. Then season the soup with salt and black pepper.
This is optional, but if you want to extend this soup meal, add sotanghon or cellophane noodles – don’t forget to pre-soak them for at least 25 minutes. The silky noodles add a hearty touch to the soup.
Sardines Soup Filipino-Style
Equipment
- Stockpot – medium-sized
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole small to medium white or yellow onion
- 2 whole medium-sized tomatoes, chopped, about 1 cup
- 1 can (15 ounces) canned sardines in tomato sauce, like Ligo
- 1 Tablespoon calamansi juice (or lemon)
- 1 Tablespoon soy sauce (Filipino brand like Silver Swan)
- 8 cups vegetable or chicken stock (or water)
- 1 cup fresh baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium-sized stockpot, over medium heat, add oil. When oil is hot enough, saute the garlic, onions and tomatoes till soft and fragrant, about 2 minutes.
- Add the sardines. Combine gently, making sure not to break the fish.Add the calamansi (or lemon) and soy sauce all over.Add the stock, incorporating all the ingredients. Cover and let the soup come to a boil. Then lower heat to a simmer and cook 5 minutes more.
- Add the baby spinach. The leaves will soften in about 1 minute.Season with salt and pepper. Serve piping hot.
To store:
- Store leftovers in a covered container. This will keep in the refrigerator for up to 4 days.
Cook's comments:
- Optional: Pre-soak sotanghon or cellophane noodles, about 6 ounces, for 25 minutes in water. Drain and add the noodles to the cooked Sardines Soup. This extends the soup and makes for a hearty serving all around.Disclosure: This is not an ad for the brand of sardines used. I used whatever I had in my pantry. You can use any canned sardines packed in tomato sauce for this recipe.
Nutrition
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