Mang Inasal Soup Recipe Tangy Warm – Easy & Quick Method

ByMaria
Mang Inasal soup Recipe

If you have ever-visited Mang Inasal then you must know that the iconic Mang Inasal soup is a must-have companion to grilled chicken and unlimited rice. The soup is served to warm up Mang Inasal customers. It is not a side dish it is part of what makes the Mang Inasal dining experience so special.

Mang Inasal Soup

This gives customers a cool, cosy, comfortable feel before and after meals. It is easy to think that you can replicate the soup same as Mang Inasal but in real it is difficult to replicate the same taste of Mang Inasal. With my years of experience and the knowledge I gained from Mang Inasal staff and chef I am now able to make a sinigang sabaw the same as Mang Inasal.

Inasal Soup Recipe

Now I want to share this recipe with you so, that everyone can benefit from my knowledge and make iconic soup at home to add it in their regular intervals and enjoy it with your family members on chilly winter nights. The winter is coming so, learn this recipe and warm your winters with Mang Inasal soup.

If you want to order it and not interested to prepare it then visit Mang Inasal Menu to see its latest Prices.

Mang Inasal Soup Recipe

Prep Time:

15 mins

Cook Time:

35 – 45 mins

Total Time:

50 – 60 mins

Servings:

3 – 4

Jump to Nutrition Facts

Ingredients

If you want the same soup as Mang Inasal then prepare the following ingredients. The quantity of ingredients on the This soup is also known as tamarind soup in the Philippines.

Protein (optional, choose only one)

  • 500 grams of chicken (cut into pieces) or
  • 1-inch pieces of pork ribs (optional)

The chicken and pork ribs are optional because, as per the new trend, Mang Inasal also presents soup without chicken. Some pork lovers also love to add pork ribs to their soup.

Vegetables

  • 1 medium onion, finely chopped
  • 1 tomato, quartered and seeds removed
  • 4-5 cloves of garlic, minced
  • 1-2 inches of ginger, sliced thinly
  • 1 small taro root (gabi), peeled and sliced
  • 1 cup of string beans (sitaw), cut into 2-inch pieces
  • 1 medium eggplant, sliced into rounds (optional)

Broth and Seasoning

  • 1/2 litre (about 4 cups) of water or chicken broth
  • 1 tbsp fish sauce (patis)
  • 1 tbsp soy sauce
  • 1 pack of Knorr Sinigang mix (original flavour) available at food section of all international stores.
  • 1/2 tsp black peppercorns
  • Rock salt or Himalayan pink salt (about 1 tbsp, adjust to taste)
  • Optional: 1 green chilli (siling labuyo) for a touch of heat
  • Fresh calamansi or lemon wedges for serving
  • Chopped green onions for garnish (optional)

Instructions/Procedure

Step 1: Cook the Aromatics

  • Heat pan over moderate heat and add a small amount of oil.
  • Add the ginger, minced garlic, chopped onion, and quartered tomato. Cook for 2-3 minutes or until the aromatics are fragrant and the tomatoes start to soften.

Step 2: Simmer the Broth

  • Add cooked aromatics to the water or chicken broth and bring it to a boil.
  • Add the taro root (gabi) and cook for about 5 minutes.
  • Add the chicken or pork ribs and simmer for 20-30 minutes, or until the meat is tender and the flavours are infused into the broth.

Step 3: Season the Soup

  • Add the Knorr Sinigang mix to the pot and mix well. This will give the broth its signature tangy flavour and change its colour.
  • Add the fish sauce and soy sauce, stirring to combine. Adjust seasoning with rock salt or Himalayan salt and black pepper to taste.
  • If you like spice, add the green chilli to the pot and let low boil for an additional 2-3 minutes. Remove the chilli if you don’t want the soup too spicy.

Step 4: Add the Vegetables

  • Add the string beans and eggplant (if you are using them) and let them cook for about 5 minutes, or until they are tender but still crisp.

Step 5: Final Touches

  • Taste the broth and adjust the seasoning if needed.
  • Remove the green chilli and any large pieces of ginger, if desired.
  • Serve hot, garnished with chopped green onions and a wedge of calamansi or lemon on the side for squeezing

Serving Tips

  • If you plan to make grilled chicken also, you should present Mang Inasal soup alongside chicken. 
  • Add a squeeze of calamansi or lemon to the soup right before eating.
  • Always served it hot.
  • Use a deep bowl for soup and serve it with a spoon and cup.

Tips to make soup unique

  • Annatto oil: For a touch of authenticity and colour, you can add a few drops of annatto oil to the soup.
  • Flavour depth: Simmer the broth with the meat for 30-40 minutes to extract maximum flavour. You can also use a splash of fish sauce for more umami.
  • Vegetable variations: Feel free to add other vegetables like okra or radish (labanos) for variety.

If you want to make Mang Inasal chicken at home then must visit Mang Inasal Chicken Recipe to make delicious grilled chicken at home.

Nutrition Facts

I use chicken legs and thigh cuts. If you use other cuts of chicken then the nutritional information will be different for them.

Mang Inasal Soup Calories:

350 – 450 kcal

Protein:

25-30 grams

Total Fat:

15-20 grams

Saturated Fat:

 4-7 grams

Fiber:

  4-6 grams

Carbohydrates:

 20-25 grams

Sugar:

 3-5 grams

Sodium:

 1,100-1,300 mg

Cholesterol:

 70-100 mg

Final Thoughts

In conclusion, Mang Inasal soup is a perfect choice to warm your gathering. By using chicken thigh, legs, knorr sinigang mix pack and a variety of fresh vegetables you can replicate the taste of Mang Inasal iconic dish and win the happiness of your loved ones.

FAQs

Yes, Mang Inasal offer free soup with every meal.

The chicken and pork ribs are optional because, as per the new trend, Mang Inasal also presents soup without chicken. Some pork lovers also love to add pork ribs to their soup.

According to Islam, pig is an unclean and Haram animal. so, due to its Haram its soup is also Haram.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *