Vegan tinola soup without chicken. Succulent green papaya, soy curls, snow peas, and malunggay or spinach in a savory, warming ginger and garlic broth. Easy variations included.
Cover 1 cup soy curls with warm water and let soak while prepping vegetables and aromatics.
Peel 4 cups green papaya, remove seeds and cut into 3-inch chunks. Slice 3 TB ginger root and 4 cloves garlic.
Measure out 2 cups malunggay (moringa) leaves pulled from their stems. Measure out 1 cup snow peas with any tough strings removed. Set malunggay and snow peas aside to add to the soup at the end.
Drain soy curls and squeeze hard to remove the water. Discard the soaking water.
Make soup
Place soaked and squeezed soy curls in a deep pot with the papaya, ginger, garlic, 1 ½ TB vegan chicken bouillon, 2 TB vegan fish sauce, and 8 cups water
Bring to a boil, reduce heat, and cook until papaya is fork tender but not mushy, approximately 15 minutes.
Once the papaya is soft, add the fresh moringa leaves, snow peas and Black pepper and salt to taste. Bring soup to a fast boil and remove from heat.
Serve
Serve vegan tinola immediately with vegan fish sauce on the side.
Notes
PreparationFollow the recipe for tasty vegan chicken-flavored ginger and garlic broth.Soak soy curls for 10 minutes and squeeze out all the soaking water before adding them to the soup.Slice ginger and garlic thin, and be generous with the quantity.Cut papaya into large chunks at least 3 inches in size. Chunky papaya is one of the great charms of tinola soup.Add malunggay and snow peas during the last five minutes of cooking and serve immediately. This will preserve their bright colors and the crunch of the snow peas.