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In a pot, heat oil and sauté onion and tomatoes until soft.
Add miso paste and cook for 1–2 minutes.
Pour in water and sinigang mix. Bring to a boil.
Add radish and eggplant; simmer for 5 minutes.
Add salmon and long beans; cook for 8–10 minutes until fish is done.
Stir in bok choy, season with fish sauce and pepper. Simmer for 1 more minute.
Serve hot with steamed rice
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