First, dice 1 large onion (or 1 medium onion plus 1 small shallot) and mince 3 large cloves garlic. Trim 6 oz green beans and cut into bite sized diagonal pieces (about 1.5-2 inches), and set aside. Peel a small daikon (about ½ lb), cut into ¾ inch slices, and set aside. Cut 1 lb salmon filet, removing skin and cut into bite-sized pieces (about 2 x 1 inch blocks), and place in fridge. Second, heat 1 Tbsp neutral oil in a Dutch oven on medium heat, then saute chopped onion for 1 min, then add the minced garlic until fragrant. Add 7 cups of water (we used 6 cups rice wash plus 1 cup water), and bring to a boil. Then add 1 packet (1.75 oz) tamarind soup seasoning powder (we used Mama Sita’s sinigang sa sampolok) and a 14.5 oz can of diced tomatoes (including liquid) to the pot. Ladle out 1 cup of the hot liquid, then mix with 2 Tbsp white miso. When dissolved, add the white miso liquid back to the pot. Add the daikon, then keep at an active simmer for 1 min. Then add the salmon and green beans. Let simmer until salmon and green beans are tender (about 4 mins). (Dec. 2020)
Note: Rice wash is the white-tinged water that runs off when you rinse rice. It apparently adds a sheen to the soup.
Cooking Adventures 