Tinolang Tahong with Malunggay

Ingredients

• 907 g (2 lb)cleaned mussels
• 2 thumbsginger, crushed
• 2 stalkslemongrass, tied into a knot
• 480 ml (2 cups)malunggay leaves
• 1 mediumyellow onion, sliced
• 1.2–1.4 litres (5–6 cups)water
• to tastesalt and ground black pepper

Instructions

1. 1

   Boil the water

   Bring the water to a boil.

2. 2

   Infuse the broth

   Add the onion, crushed ginger and knotted lemongrass. Keep the broth at a medium boil for 8 minutes.

3. 3

   Cook the mussels

   Add the mussels and boil for 6 minutes.

4. 4

   Add the leaves

   Gently slide the malunggay leaves into the pot and cook for 6–8 minutes.

5. 5

   Season the soup

   Sprinkle in salt and ground black pepper to taste, then stir.

6. 6

   Serve the soup

   Transfer the soup to a serving bowl and serve.

7. 7

   Enjoy together

   Share and enjoy.

What is tinolang tahong?

Tinolang tahong is a Filipino soup of mussels cooked in a light, ginger-scented broth. It draws on the flavour profile of tinola, a Filipino soup often built around ginger and aromatics, with mussels taking the place of meat.

This version keeps the broth simple, using onion and knotted lemongrass alongside ginger. Malunggay leaves add a fresh, leafy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 17g protein, 8g carbs, 3g fat.

The mussels provide most of the protein, while the onion and malunggay contribute a small amount of carbohydrate; the recipe contains no added oil, so its fat comes mainly from the mussels. Serve a bowl with rice and a side of vegetables for a more rounded plate.

Build the aromatic broth

Ginger: crushing it helps release its flavour into the water as it simmers. Use the stated 8 minutes of boiling time to give the broth a head start before adding the mussels.

Lemongrass: tying the stalks into a knot makes them easier to lift out or work around when serving. The onion softens in the same broth and rounds out the aromatics.

Choose and clean the mussels

Mussels: use the cleaned mussels listed in the recipe, and check them before cooking. Discard any with cracked shells or any that remain open when tapped.

Freshness: keep the mussels chilled until you are ready to add them. If they need further cleaning, scrub the shells and remove the beards before cooking.

Watch the cooking cues

Mussels: boil them for 6 minutes as directed. Their shells should open as they cook; discard any that stay closed after cooking.

Malunggay: add the leaves gently and cook for 6–8 minutes. They should be tender in the broth rather than left raw or crisp.

Keep the timing in view

The listed cooking stages take about 20–22 minutes after the water comes to a boil, with the full recipe described as taking 25 minutes. Have the ingredients ready before starting so the mussels and leaves can go in promptly.

The method does not specify a temperature, only a medium boil for the aromatics. Keep the broth bubbling steadily rather than letting it boil so vigorously that it splashes.

Serve it with

Rice: serve the soup hot with steamed rice to make a more substantial meal. The broth can be spooned over the rice, with mussels served alongside.

A simple side: pair it with plain vegetables or a crisp salad if you want something fresh alongside the warm, savoury soup.

Recipe notes & tips

• Prepare the onion, ginger and lemongrass before bringing the water to a boil.
• Keep the lemongrass knotted so it is easier to handle in the finished soup.
• Add the mussels only after the aromatics have boiled for 8 minutes.
• Stir gently after seasoning to avoid breaking up the tender leaves.
• Check the mussels before cooking and discard any with damaged shells.

Variations

• Add chilli: include sliced fresh chilli with the aromatics for a hotter broth.
• Use spinach: replace the malunggay leaves with spinach if malunggay is unavailable.
• Add fish sauce: season with a little fish sauce instead of some of the salt.
• Brighten with citrus: serve with a squeeze of calamansi or lime at the table.
• Make it heartier: serve each bowl with steamed rice on the side.

Common mistakes to avoid

• Overcooking the mussels: follow the 6-minute boil and check that the shells open.
• Keeping closed mussels: discard any that remain closed after cooking.
• Boiling too fiercely: maintain a steady medium boil to keep the broth controlled.
• Adding leaves too early: wait until the mussels have boiled for 6 minutes before adding the malunggay.
• Over-seasoning at the start: add salt and pepper at the end, then taste and adjust.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently on the hob until piping hot, taking care not to boil the mussels for long again; discard any mussels that were left unrefrigerated for more than 2 hours.

Frequently asked questions