Ginisang Malunggay at Mais (Filipino Moringa and Corn Soup)
A Filipino Vegetable Soup with Moringa and Corn -- a quick and tasty recipe made with one of Asias' superfoods.
Ingredients
- 1.5 cup moringa leaves stripped from woody stem (watch the video on how to do this) and rinsed
- 1 piece medium corn - shuck or grate from the cob. Grating makes a creamier soup.
- 350 grams chicken meat, cut into bite-sized strips (vegan option: chicken substitute like Yves Chick'n Tenders work well for this and is what I used in the photos; pescatarian option: prawns)
- 1 cube chicken bouillon (vegetarian bouillon works just as well as the meaty one)
- 3 cups boiling water for dissolving the chicken bouillon
- 1/4 cup chopped onion (white or yellow)
- 1/2 teaspoon fish sauce
- 1 teaspoon cooking oil
- freshly ground pepper to taste
- salt to taste
Instructions
- Place a medium sauce pan over medium heat.
- Heat the oil in the pan, then add the chopped onion. Saute for 2-3 minutes until it turns translucent.
- Add the chicken strips and cook for about 5 minutes, more or less depending on what type you are using. For vegan meat pieces, you can cook it for 2 minutes. Grind black pepper into the mixture as you please -- 3 turns is good to start. :)
- Pour the chicken stock and fish sauce into the pan along with the corn and boil for 5-7 minutes. Check for the doneness of the corn, which will dictate how long this step will take.
- Stir in the malunggay/moringa leaves and let it wilt in the soup for 2 minutes.
- Give the soup a. taste and gauge whether you would like to add salt and/or pepper.
- Serve right away, preferably with steamed rice for an authentic Filipino meal.