Miso Beef Sinigang
Sinigang is arguably the most comforting soup in Filipino cooking — sour, savory, and loaded with vegetables. This version takes it up a notch by adding miso paste for umami depth and using lean tri tip instead of the usual fatty pork belly. The secret weapon? Dry brining the beef in sinigang mix for 12-24 hours — so the sour-savory flavor isn't just in the broth, it's in every single bite of meat. At only 9 grams of fat and 52 grams of protein per serving, this is the high-volume, soul-warming bowl that makes cutting easy. You can eat an absurd amount of food for 545 calories. This is what smart fat loss looks like — not restriction, just strategy.
See Christian Make It
What You Need
- 2-3 lbs lean tri tip
- 2 packets sinigang mix (from Seafood City)
- 1 packet miso paste
- 12 cups water
- 1/2 onion, chopped
- 3-5 cloves garlic, smashed
- 2 Roma tomatoes, roughly chopped
- 1 packet mustard greens (mustasa), washed and chopped
- 1 bunch sitaw (long beans), cut into 2-inch pieces
- 1-2 tbsp fish sauce
- Salt and pepper to taste
- 6 oz cooked white rice per serving (for macros shown)
How to Make It
Dry brine the beef. Rub the lean tri tip all over with one packet of sinigang mix. Wrap in plastic and refrigerate for 12-24 hours. This is the move — it tenderizes and infuses that sour flavor deep into the meat.
Build the broth. Add 12 cups of water to a large pot and bring to a gentle simmer. Stir in 1 miso pack and 1 sinigang packet until fully dissolved.
Add the aromatics. Drop in the chopped onion, smashed garlic cloves, and roughly chopped Roma tomatoes.
Add the beef. Cube the dry-brined tri tip into bite-sized pieces and add directly to the simmering broth.
Add the greens. Toss in the washed and chopped mustard greens. Cook on a low simmer for 20 minutes — don't rush this, low and slow builds the flavor.
Add the sitaw. After the mustard greens have been cooking for 20 minutes, add the cut long beans. Cook for an additional 5 minutes until tender-crisp.
Season. Adjust the flavors with fish sauce — start with 1 tablespoon, taste, and add more if needed. Season with salt and pepper.
Serve. Remove from heat. Ladle into deep bowls — 6 oz tri tip, 10 oz soup. Serve with 6 oz of cooked white rice on the side.
The dry brine is non-negotiable. It's the difference between "meat in sinigang" and "sinigang meat." 12 hours minimum, 24 is ideal. Don't skip it.
Seafood City run: Get your sinigang packets, miso, mustard greens, and sitaw all in one trip. Most regular grocery stores won't have these.
Meal prep beast: This makes 6 big servings. The broth gets even better on day 2 and 3. Store soup and rice separately. Reheats perfectly in the microwave.
Volume eating: At 9g fat and 545 total calories with rice, this is one of the highest-volume meals in the kitchen. You'll feel stuffed and still be in a deficit. That's the whole game.
Full Breakdown
| Serving Size | 6oz tri tip + 10oz soup + 6oz rice |
| Calories | 545 |
| Protein | 52g |
| Carbohydrates | 64g |
| Fat | 9g |
| Cuisine | Filipino-Japanese Fusion |
Common Questions
What is miso beef sinigang?+
Why dry brine with sinigang mix?+
Is sinigang good for weight loss?+
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