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Quick Sinigang

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 1 small daikon radish
  • 3 small taro optional. You can substitute with any starch (potato, kabocha, etc.)
  • 1 large mild pepper such as an Anaheim pepper. You can use spicier to taste
  • 3 bunches baby bok choy
  • 1/2 white onion
  • 1/2 tomato
  • several shrimp peeled. As many or as few as you like
  • 1 package sinigang mix
  • 2 liters water or the amount requested by your sinigang mix
  • white rice steamed


  • Peel daikon and taro (if you are using it). Slice them as well as the bok choyonion, and tomato. Slice the large mild pepper in half once.
  • In a large pot over medium heat, pour water according do your sinigang mix instructions. Also add the sinigang mix. My mix called for 2 liters (8 cups) but I like mine more sour so I only added 6 cups. Add the onion and tomato. Cook for about 5 minutes or just before the soup begins to boil.
  • Add the daikon radishtaro (if available), and mild pepper. Let this boil and then turn the heat to low so the radish and taro will soften. This will take about 15 min. You can test the readiness of the radish using a fork or chopstick.
  • Once the veggies are cooked to your liking, add the shrimp and bok choy. Let the shrimp cook. This should take 5 to 10 minutes.
  • Remove from heat once the shrimp is finished cooking. Serve with rice and enjoy!