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Japanese Classic Miso soup with Tofu is a quick, easy and light soup and is a staple of Japanese cuisine, both nutritious products from the healthy soybean.

Serves 4
Preparation time: 10 mins
Cooking time: 8 mins

• 5 teaspoons dashi powder dissolved in 750 ml (3 cups) water or 750 ml (3 cups) Dashi Stock
  
• 2 tablespoons dried wakame seaweed, torn
• 4 tablespoons red miso paste
• 150 g (5 oz) silken tofu, cubed
• 1 tablespoon thinly sliced spring onions, to garnish
• 10-12 pickled apricots, to serve (optional)

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Chicken Binakol Recipe, in Batangas they used the famous Batangas native chicken for their Chicken binakol and was cooked in a bamboo tube to seal in the juices. In the Visayas Region their version of Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.

Estimated preparation and cooking time: 1 hour and 40 minutes

• 1 tablespoon canola oil
• 3 cloves garlic, chopped
• 1 medium onion, finely chopped
• thumb-sized ginger, chopped then squashed
• 4 pcs chicken legs, cut into chunks
• 3 pcs young coconut (juice & meat)
• 200 gms fresh oyster mushrooms, sliced
• peppercorns & salt to taste
• 1 tablespoon fish sauce (patis)
• a bunch of fresh spinach or malunggay leaves

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Creamy Macaroni Chicken Soup or popularly known as Sopas, came from the Hispanic word “sopa”, meaning soup. This is a soup dish that we Filipinos have come to own eventhough macaroni is practically Italian.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 500 g chicken breast
• 4 cloves garlic (minced)
• 2 white onions (minced)
• 1 large bell pepper (seeded and sliced into strips)
• freshly ground black pepper
• 2 carrots (sliced into thin strips)
• 350 g macaroni noodles
• 2 cups evaporated milk
• 1 medium cabbage (roughly shredded)
• 2 Tbsp margarine
• fish sauce / patis
• rock salt

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Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Filling:

• 1 cup ground pork
  
• 1/2 cup cooked chicken meat, flaked
  
• 1/4 cup water chestnuts, chopped
  
• 3 tbsp patis (fish sauce)
  
• salt to taste

Stock:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions
• oil for sauteing

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
  
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
  
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
  
• Cover the dumplings with a dry kitchen towel and set aside.
  
• To make broth: – Saute onion and garlic in oil until light brown.
  
• Add chicken stock and the remaining salt and patis from the filling.
  
• Allow to boil, the drop the stuffed dumplings into the boiling broth.
  
• Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
  
• Season with pepper to taste.
  
• Before serving, garnish with chopped spring onions.

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