This soup dish from the Philippines holds a special place in my heart and I’m happy to share it with y’all! ♥️ Tinola was something my mom made often when we were much younger. I would ask her to make this anytime I felt sick, and still do from time to time! It’s heart-warming and loaded with nutrients like potassium, vitamin A, vitamin C, and protein. It’s perfect for cold, rainy days.
Tinola recipes vary by region of the Philippines (like barbecue recipes throughout the United States!). It is a supposed favorite of Jose Rizal who was one of the most prominent Filipino nationalists during the lengthy period of Spanish colonization. The broth is usually flavored by garlic, onions, ginger, salt and/or fish sauce (patis). Lemongrass is often used to flavor the broth, too. Chayote and malunggay leaves are the veggies most commonly used in this dish, but you can make substitutions as needed. Since chayote is a type of summer squash, you can use equal amounts of zucchini or yellow squash. Malunggay leaves are a phytonutrient-rich leafy green vegetable, but you can substitute this with other leafy greens such as bok choy, spinach, Swiss chard, or Napa cabbage. As you read through the recipe below, you’ll notice I made minor substitutions based on what was available in nearby grocery stores 🙂 so here’s everything I used:
Note: Always seek the advice of your primary care provider with any questions you may have regarding a medical condition. Request a referral to a registered dietitian nutritionist or find one in your area here: www.eatright.org.