Page "Philippine cuisine" Paragraph 22

Filipino soups tend to be very hearty and stew-like containing large chunks of meat and vegetables or noodles.

They are usually intended to be filling and not meant to be a light preparatory introduction for the main course.

They tend to be served with the rest of the meal and eaten with rice when they are not meals unto themselves.

They are often referred to on local menus under the heading sabaw ( broth ).

Sinigang is a popular dish in this category distinguished by its sourness that often vies with adobo for consideration as the national dish.

It is typically made with either pork, beef, chicken or seafood and made sour with tamarind or other suitable souring ingredients.

Some seafood variants for example can be made sour by the use of guava fruit or miso.

Another dish is tinola.

It has large chicken pieces and green papaya slices cooked with chili, spinach, and moringa leaves in a ginger-flavored broth.

Nilagang baka is a beef stew made with cabbages and other vegetables.

Binacol is a warm chicken soup cooked with coconut water and served with strips of coconut meat.

La Paz batchoy is a noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.

Another dish with the same name uses misua, beef heart, kidneys and intestines, but does not contain eggs or vegetables.

Mami is a noodle soup made from chicken, beef, pork, wonton dumplings, or intestines ( called laman-loob ).

Ma Mon Luk was known for it.

Another chicken noodle soup is sotanghon, consisting of cellophane noodles ( also called sotanghon and from whence the name of the dish is derived ), chicken, and sometimes mushrooms.