Source: Food.com

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (1 inch) piece ginger, peeled and thinly sliced
• 8 cups vegetable broth
• 1 (1.41 ounce) package tamarind soup base mix (sinigang mix)
• 1 eggplant, cut into 2-inch chunks
• 1 bunch bok choy, roughly chopped
• 1 pound green beans, trimmed and cut into 2-inch pieces
• 1 daikon radish, peeled and sliced
• 1 bunch spinach, roughly chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil.
3. Stir in the tamarind soup base mix and reduce heat to a simmer.
4. Add the eggplant, green beans, and daikon radish. Cook for 10 minutes, or until the vegetables are tender.
5. Add the bok choy and spinach, and cook for another 5 minutes, or until wilted.
6. Season with salt and pepper to taste.
7. Serve hot.

Notes

• You can adjust the sourness of the soup by adding more or less tamarind soup base mix.
• Other vegetables like okra or tomatoes can also be added.
• Serve with rice.

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