Sinigang na Maya-Maya

Share to Your Friends!

Sinigang na Maya-maya sa Miso is another version of sinigang dish soup with additional seasoning, the miso. Miso is a traditional Japanese seasoning produced by fermenting rice, barley and or soybeans with salt and the fungus.

Why it became a part of Pinoy’s sinigang?… During the Edo period [1603-1876] Christian Japanese refugees who came to the Philippines brought along miso soup, but the Filipino gives it a more sour soup taste than the original Japanese version and then, later on, they called it sinigang sa miso.

This is similar to other sinigang that has a sour broth. Normally the maya-maya is cooked in a combination of rice washing (hugas bigas), tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Sinigang na Maya-Maya Recipe


  • 5 tbsp. Miso paste
  • 200 grams, (Unripe tamarind) or 1 pack of Taramind powder
  • 4 cloves, garlic, minced
  • 1 pc. onion medium sized, chopped
  • 2 pcs. large sized tomatoes, chopped
  • 1 thumb sized ginger, chopped
  • 1 bunch, mustard greens (mustasa)
  • 1 pc. medium-sized radish (labanos), sliced
  • 5 pcs, large, Okra (optional), cut into 2 pcs
  • 3 pcs. finger chili (Siling haba)
  • 1.5 liter, water or rice washing
  • cooking oil
  • salt and ground pepper to taste

Cooking Instructions:

  1. In a hot frying pan, pour and heat cooking oil, fry fish until light brown. 
  2. Drain and set aside
  3. In a casserole, heat oil and saute ginger, garlic, onion, and tomatoes.
  4. Add miso paste and salt then stir cook for a minute. 
  5. Add water and then bring to boil.
  6. Pour the radish and okra and sinigang powder or tamarind juice then bring to boil
  7. Add fried fish, finger chili then cook for another 2 minutes.
  8. Season with salt and ground pepper according to taste.
  9. Add mustard greens then simmer for a minute then turn off the stove.
  10. Serve with steamed rice. 
  11. Share and Enjoy!


  1. To extract tamarind juice, instead of using tamarind powder, boil unripe tamarind until soften then pound and extract the juice.
  2. You can use the Japanese Miso bought in the grocery, but you can also buy the ordinary miso from the wet market.
  3. Aside from Maya-Maya, you can also use other kinds of fish like Bangus, Talakitok, Lapu-Lapu, or Salmon.
  4. Washing rice (hugas bigas) – water obtained from washing rice grains and used as broth base for sinigang
  5. If mustard green is not available, use pechay tagalog or bokchoy as a substitute.
Sinigang na Maya-maya sa Miso by cho_cho26

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.

Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.

Leave a Reply

Your email address will not be published. Required fields are marked *