Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: The Philippines.
With hunks of salmon peeking up from a savory broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup. My version is a simple yet delicious rendition that features cubed salmon fillet, in place of more traditional salmon head. In addition to the hallmark sour notes provided by the tomatoes and citrus juice, white wine adds another layer of flavor and acidity to the soup as well.
Miso can be found refrigerated in Asian markets and large supermarkets. It's important to not boil miso — as high heat diminishes its flavor — and instead, add it at the end. (Also, if you have a hankering for fish heads instead of fillets, then by all means, throw a salmon head into the pot and simmer away.)
—Marvin Gapultos, author of The Adobo Road Cookbook: A Filipino Food Journey - From Food Blog, to Food Truck, and Beyond
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