Corned Beef Sinigang

Method6 steps · about 30 min

1. 1

   Step 1: In a soup pot over medium heat, combine water (5 cups), onion (1), and tomatoes. Bring to a boil.

   Uses 5 cups water · 1 small onion, peeled and quartered · 2 Roma tomatoes, quartered

2. 2

   Step 2: Add radish. Lower heat and cook for about 3 to 5 minutes or until tender-crisp.

   Cook radish until tender-crisp · 5 minUses Boiling onion-and-tomato broth · 1 white radish about 6 inches long, peeled and sliced 1 inch thick

3. 3

   Step 3: Add tamarind soup base mix (1/2 package) and stir until dissolved.

   Uses Broth with tender-crisp radish · 1/2 package tamarind soup base mix (about .70 ounce)

4. 4

   Step 4: Add bok choy (2 bunches) and cook for about 1 minute.

   Briefly cook bok choy · 1 minUses Tamarind broth and radish · 2 bunches bok choy, ends trimmed

5. 5

   Step 5: Add corned beef and cook, breaking apart into large chunks with a spoon, for about 2 to 3 minutes or until heated through.

   Heat canned corned beef through · 3 minUses Broth and briefly cooked bok choy · 1 can (11.5 oz) chunky corned beef

6. 6

   Step 6: Stir in the listed 1 tablespoon fish sauce and bring the broth back to a simmer. Taste and add salt only if needed. Serve hot.

   Uses Hot corned-beef and vegetable soup · 1 tablespoon fish sauce · Salt, only after tasting