How to Make Mang Inasal Soup? Best Method

Mang Inasal’s signature soup is a delightful, comforting addition to their famous grilled dishes. Known for its warm, savory, and slightly tangy flavors, it has become a must-have for many diners. However, recreating this flavorful soup at home can be challenging. Despite numerous attempts by food enthusiasts and even chefs to replicate its taste, many often fall short. The reason for this is the precise blend of ingredients and cooking techniques used by Mang Inasal to achieve that distinct flavor profile.

Fortunately, after a detailed discussion with the chefs at Mang Inasal, I have uncovered the secrets behind their beloved soup. This step-by-step guide will help you recreate the exact taste of Mang Inasal soup from the comfort of your own kitchen. Whether you’re preparing this soup as a standalone dish or pairing it with other Filipino favorites like grilled chicken and rice, you’ll find that this recipe is both simple and rewarding.

Ingredients Required for Inasal Soup

One of the keys to making the perfect Mang Inasal soup is using the right ingredients. These ingredients not only contribute to the flavor but also the texture and overall experience of the soup. Since Mang Inasal is known for its classic Filipino flavors, each component plays a critical role in achieving the signature taste.

The ingredients you will need are:

• 1 piece of tomato – It’s important to use a tomato without seeds, as the seeds can affect the texture and slightly alter the flavor.
• 1 medium to large onion – Finely chopped or minced. Onions bring sweetness and depth to the broth, so using a large onion is recommended for a richer flavor.
• 500 grams of chicken (optional) – Though Mang Inasal’s current version of the soup typically does not include meat, you can add chicken if you prefer. Many people enjoy the added protein and flavor that chicken or pork ribs bring to the dish.
• 1 packet of Knorr Sinigang mix – This is essential for capturing the sour, savory essence of the soup. The sinigang mix is readily available in most Asian grocery stores or the international section of major supermarkets.
• 4 to 5 cloves of garlic – These should be minced well. Garlic adds an aromatic base to the soup and enhances the overall depth of flavor.
• 1 tablespoon of rock salt (Himalayan pink salt recommended) – Rock salt has a more natural, mineral-rich flavor compared to regular table salt, making it a great choice for soups. Himalayan salt, in particular, adds a subtle complexity to the dish.
• 2-inch piece of ginger, sliced – Ginger adds a zesty, spicy note to the soup that balances out the other flavors.
• ½ liter of water (around 8 cups) – This serves as the base for the soup. You may adjust the amount based on your preference for a thicker or thinner broth.
• A small amount of cooking oil – Used for sautéing the ingredients.
• Taro roots – These are optional but highly recommended. Taro roots add a creamy texture to the soup as they break down, enriching the broth.
• Seafood (optional) – Some chefs recommend adding snake beans or string beans (known locally as “sitaw”) for added flavor and texture.
• Pork ribs or other meat (optional) – For a heartier version of the soup, you can add 1-inch pieces of pork ribs. This makes the soup more filling and flavorful.

Kitchen Equipment Needed

In addition to the ingredients, you will need some basic kitchen equipment:

• A stove – This will be used to cook the soup at varying levels of heat.
• A shallow or open pan – A wide, shallow pan helps ensure even cooking and makes it easier to sauté the ingredients.
• A wooden spoon – Useful for stirring the soup as it cooks.
• A knife and chopping board – For cutting and preparing the vegetables and meat.

Procedure to Make Mang Inasal Soup

Now that you’ve gathered all the necessary ingredients and kitchen equipment, it’s time to start cooking. Follow these steps carefully to ensure that your soup comes out as delicious as possible:

Step 1: Heat the Oil and Sauté the Aromatics

Begin by heating a small amount of cooking oil in your shallow pan over medium-high heat. Once the oil is hot, add your minced garlic, sliced ginger, chopped onions, and taro roots. Sauté these ingredients until they become fragrant and the onions turn translucent. This step is crucial because it forms the flavorful base of your soup. The combination of garlic and ginger, in particular, will give the soup its signature aroma.

Step 2: Add Water and Bring to a Boil

Once the aromatics have been sautéed, carefully add ½ liter of water (around 8 cups) to the pan. Cover the pan with a lid and bring the mixture to a boil. This should take around 10-12 minutes. As the water heats, it will absorb the flavors of the garlic, ginger, and taro roots, forming a rich broth.

Step 3: Add Meat or Seafood (Optional)

If you’re adding meat or seafood, this is the time to do so. Whether you’re using chicken, pork ribs, or snake beans, add them to the boiling broth and allow them to cook until tender. Chicken and pork will usually take about 15-20 minutes to cook, depending on the size of the pieces. Make sure to keep stirring the soup occasionally to ensure even cooking.

If you’re adding seafood like shrimp or fish, be sure to add them during the last 5-7 minutes of cooking, as seafood cooks quickly and can become overcooked if left in the soup for too long.

Step 4: Add Knorr Sinigang Mix

Once your meat or seafood is cooked, it’s time to add the key ingredient: Knorr Sinigang mix. Open the packet and pour the mix into the boiling soup, stirring continuously. This mix will transform the broth, giving it the classic sour and savory flavor that Mang Inasal is known for. The color of the soup will change from clear to a more opaque, slightly brownish hue.

Allow the soup to simmer for an additional 4-8 minutes after adding the sinigang mix. This will give the flavors time to meld together and deepen.

Step 5: Season with Salt

At this point, taste the soup and adjust the seasoning as needed. Add your tablespoon of rock salt (or to taste) to enhance the flavors of the broth. Be careful not to over-salt the soup, as the sinigang mix already contains some seasoning. The goal is to strike the perfect balance between the savory, sour, and slightly salty elements of the soup.

Step 6: Serve Hot

Your Mang Inasal-inspired soup is now ready to serve! Ladle the hot, fragrant soup into bowls and serve alongside a steaming plate of rice or Mang Inasal-style grilled chicken. The soup pairs beautifully with a variety of Filipino dishes, making it a versatile addition to any meal.

Tips for Achieving the Best Flavor

To ensure that your Mang Inasal soup turns out as delicious as possible, here are a few additional tips:

1. Use Fresh Ingredients: Fresh garlic, ginger, and onions will give your soup a more vibrant flavor. Avoid using pre-minced or bottled garlic and ginger, as these can sometimes taste less potent.
2. Don’t Overcook the Meat: If you’re adding chicken or pork ribs, be careful not to overcook them. Overcooking the meat can cause it to become tough or dry. Check for doneness periodically and remove the meat from the soup once it’s fully cooked.
3. Balance the Sourness: Sinigang mix can vary in sourness depending on the brand. If your soup turns out too sour, you can balance the flavors by adding a pinch of sugar or a splash of fish sauce.
4. Add Vegetables for Texture: Taro roots and string beans are great additions to this soup because they add both flavor and texture. You can also experiment with other vegetables like eggplant or radish to give the soup more body.
5. Experiment with Different Meats: While chicken and pork ribs are popular choices, you can also try making the soup with beef or shrimp. Each type of meat will bring its own unique flavor to the soup.

Variations of Mang Inasal Soup

While the recipe above stays true to the traditional flavors of Mang Inasal, there are several ways you can customize the soup to suit your personal preferences:

• Spicy Version: For those who enjoy a bit of heat, you can add sliced chili peppers or a dash of hot sauce to the soup. This will give the broth a spicy kick, making it perfect for chilly days.
• Vegetarian Option: To make a vegetarian version of the soup, simply omit the meat and use vegetable broth instead of water. You can add more vegetables like mushrooms, carrots, and bell peppers to make the soup heartier.
• Seafood Sinigang: Replace the meat with shrimp or fish, and you’ll have a delicious seafood sinigang. This variation is popular in coastal areas of the Philippines, where fresh seafood is readily available.

Cultural Significance of Sinigang and Mang Inasal Soup

Sinigang, the base flavor of Mang Inasal’s soup, is one of the most iconic dishes in Filipino cuisine. It is known for its sour and savory taste, which comes from the tamarind (or similar souring agents) used in the broth. Sinigang is traditionally served with rice and is often enjoyed during family gatherings and special occasions.

Mang Inasal’s version of sinigang soup reflects the chain’s commitment to offering familiar, comforting flavors that resonate with Filipino diners. By including the soup as part of their menu, Mang Inasal provides a taste of home to those who enjoy the rich culinary traditions of the Philippines.

Frequently Asked Questions

Conclusion

In conclusion, Mang Inasal’s soup is a versatile and flavorful dish that can be enjoyed on its own or as part of a larger meal. By following the steps outlined above, you’ll be able to recreate this delicious soup in your own kitchen, bringing the taste of Mang Inasal to your home. Whether you choose to add chicken, pork, or seafood, the result will be a savory, comforting bowl of soup that your family and friends will love.