Sinigang na Hito sa Miso

Sinigang na Hito sa Miso is a delicious soup you’ll love year-round. With the moist catfish, tender-crisp veggies, and tamarind-miso flavored broth, it’s tasty, filling, and great with steamed rice.

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Sinigang na Hito sa Miso is another delicious variation of the classic Filipino Sinigang using catfish or hito. Like most sinigang, it includes tamarind to perk up the broth with a fruity tart taste. However, this hito version has added a layer of flavor from miso paste, fermented soybean paste, or miso.

Ingredient notes

  • Hito or catfish– fresh-water fish with black skin and is very slippery. They are known to have a “beard” or “whiskers”. You can also use kanduli which is another type of catfish and is silvery gray in color.
  • Tomatoes– I like to use ripe Roma tomatoes as they have a sweet and juicy taste
  • Ginger– adds a tangy freshness, light spiciness, and warmth to the dish. It also neutralizes the fishy odor of the catfish.
  • Miso– Philippine miso is usually yellow to light brown in color. It is made from soybeans that have been fermented with barley.  It has a mild, earthy flavor and is usually used in soups or as a condiment.
  • Tamarind– If using fresh unripe tamarind, boil to soften, place them in a sieve then mash them to extract the pulp and juice.
  • Labanos– called daikon or white radish. It has a crispy texture and mild, slightly sweet flavor.

How to serve and store

  • Serve this catfish sinigang piping hot with steamed rice and spiced patis as a dipping sauce.
  • Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
  • Reheat it in a saucepot over medium-low heat to 165 F.


  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 2 tomatoes, chopped
  • 1 cup miso soy paste
  • 6 cups water

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