Tinola sa Miso

Tinola sa Miso is a version of the famous Filipino Chicken ginger soup called tinola where yellow miso is added for extra umami boost

Miso is such a great ingredient, it adds a lot of umami, a dollop of this on your recipe will surely make it shine. It is widely used in the Japanese cuisine and it also is used in several dishes in the Philippines like Sinigang sa Miso and Pesang Isda, so far those are the ones I know.

Several weeks ago I was cleaning our fridge to see what item in there are near its expiry date. I do this once in a while, so I can make sure these ingredients don’t go to waste, it’s also a good exercise as whatever you discover there will push your creative limits, mixing and matching ingredients that are forced on you so that the ingredient you saw don’t just go to the rubbish bin. Usually what I gather are sauces, mixes and other bottled goods that were only used once or twice but with my recent clean up, I was surprised that there was not a lot. The only item of interest that I saw was this large bag of yellow miso which I used to glaze my salmon and even my Samgyupsal, luckily even though those posts were quite old the miso was still in good condition, it was stored on an airtight container and quite far away from its expiry date, these are fermented anyways so its shelf life is quite long.

I was planning to make tinola and this miso was a great addition to that, while tinola itself is tasty enough this miso will make it an umami bomb of a dish.

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Tinola sa Miso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Tinola sa Miso is a version of the famous Filipino Chicken ginger soup called tinola where yellow miso is added for extra umami boost


  • 1 kg free range chicken thighs and legs
  • 3 heaping tbsp yellow miso
  • 1 litre chicken stock
  • 1 bunch spinach leaves
  • 1 bunch finger chilli leaves or capsicum leaves
  • 1 thumb sized ginger, thinly sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • oil
  • fish sauce or sea salt
  • ground black pepper


  1. In a pot heat oil and sauté garlic, onions and ginger. Cook until onions are soft.
  2. Add chicken and stir fry for 2 minutes in high heat browning all sides.
  3. Add chicken stock, bring to a boil and simmer for 45 minutes, if you are not using free range 20 minutes would be enough.
  4. Add miso then continue to simmer for additional 15 minutes
  5. Add chilli leaves and spinach leaves, cover and simmer for 1 more minute.
  6. Season with fish sauce and freshly ground pepper.


If you dont have yellow miso, feel free to experiment with red miso or the white miso variety


12 Responses

  1. This looks so very appetizing and nutritious!

  2. This looks so good! Love your idea to add the miso!

  3. sherry says:

    this sounds tasty raymund. i recently bought some miso so i could easily whip this dish up! cheers sherry

  4. Looks like a comforting and savour meal, Raymond!

  5. suituapui says:

    Ooooo…all that green. I like!!!

  6. Hannah says:

    Miso soup is my ultimate comfort food! I’ve also taken to just drinking it like tea on cold days. This sounds so good!

  7. Katerina says:

    This soup looks so delicious, Raymund! Miso is such a fab ingredient to add to soup bases and sauces, I am loving cooking with it right now. And I love that you try to use up what you have rather than buying more ingredients! Leftover meals can be so good!

  8. Miso is good stuff! And this soup looks like better stuff. Really packed a lot of flavor into it. So healthy, too. Thanks!

  9. I have never cooked with miso. I need to see if my store carries any — I’m a bit limited now but when the latest surge of C-19 is over, I can get to the Asian grocery store — they will surely have plenty of options.

  10. mjskitchen says:

    I’m on a soup craze right now as I am every winter and this is the type of soup I adore! So much easier to make that I thought it was going to be. I can do this. Thanks Raymund!

  11. Kim says:

    What can I use if I can’t find chili leaves or capsicum leaves?

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