The rich and flavorful papaitan is a popular Filipino soup which consists of goat or cow innards such as heart, tripe, or liver, simmered alongside garlic, onions, and various spices. The most important addition to the dish is bile – a bitter liquid extracted from animal livers, giving the soup its distinctive sour flavor and a light yellow color.
This popular Ilocano dish is always served hot and is usually garnished with sliced green onions and chili peppers.
9. Sinigang na hipon
Sinigang na hipon is a Filipino shrimp soup characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.
Sinigang’s signature sour flavor comes from tamarind, but other natural souring agents, such as green mango, guava, santol, calamansi, bilimbi, or pineapple can also be used. Sinigang na hipon is very popular in the Philippines, where it is considered a homemade specialty.
Nilaga is pork or beef meat that is boiled for a few minutes, and then seasoned with leafy vegetables such as cabbage and bok choy. It has some additions that bring more flavors such as squash, sayote, and corn too.
7. Monggo Soup
Monggo or mung bean soup is traditionally considered as the worker’s meal in the Philippines. That is because monggo soup is usually served after the act of Bayanihan, or the tradition where some people help together to move a nipa hut from one spot to another. This makes monggo soup one of the best Filipino soups that bring rich history in a bowl.
To make this soup, mung beans are cooked in broth or water, while garlic and onion are sautéed in a separate pot. The boiled mung beans are then poured into the other pot, and cooked until finish. Mongo soup usually has pork, chicken, or fish meat as well.
6. Pancit lomi
Pancit lomi is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables. The most famous version of pancit lomi originates from Batangas and often employs sliced kikiam, ham, or meatballs.
This Chinese-influenced dish is always served hot and it is usually sold by numerous street vendors throughout the Philippines.
The hearty batchoy is a popular Filipino soup consisting of pork offal, chicken or beef stock, and fresh round egg noodles. Generously seasoned with shrimp paste and (occasionally) soy sauce, the soup is usually topped with pork cracklings, fried garlic, and a raw egg.
Although there are numerous stories about the origin of the dish, there is no doubt that it was created in Iloilo, more specifically in the district of La Paz, from where it spread to other parts of the country to become one of the most famous Filipino soup dishes.
4. Tinolang manok
Tinolang manok or chicken tinola is a nourishing Filipino chicken soup. It can consist of various chicken cuts and internal organs cooked in a flavorful broth alongside green papaya and chili pepper or malunggay leaves. The broth is usually generously seasoned with ginger, garlic, and fish sauce, and the soup is often served over plain white rice.
Chicken tinola is a staple in every Filipino household and can be enjoyed as a starter or a hearty main course.
Bulalo is a traditional Filipino soup that is prepared by cooking beef shanks and marrow bones until the fat and collagen dissolve into the broth, resulting in a robust flavor of the dish. The soup is a specialty of the Luzon region, where it is traditionally consumed during cold weather, when it is usually served for dinner.
Most versions of the soup include vegetables such as cabbage, string beans, onions, and corn. It can be found in most upscale restaurants in the Philippines, due to the fact that beef shank and bone marrow are not among the cheapest cuts of meat in the country.
Sopas is a Filipino noodle soup that is cooked in a creamy broth with milk. It normally cooked with a medley of vegetables like carrots, bell pepper, celery, and cabbage. This is just basic, potatoes, green peas, and other vegetables can also be added. Another distinctive thing about it is the addition of slices of hotdog or Vienna sausage.
1. Sinigang na baboy
Sinigang is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, green pepper, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, green beans, water, and salt. The basic broth usually consists of rice washing, with the addition of a souring agent.
Ingredients such as pork, fish, milkfish, shrimp, chicken or beef may also be added to the soup. Sinigang is traditionally served hot and steaming as a main dish, with rice as its accompaniment. It is an often seen dish at special occasions such as birthdays or weddings, and over time, as the dish became more popular, there were new variations that used guava or raw mango instead of sampalok and each region developed their own version of the popular soup.