Tinola (Chick'n Stew with Ginger Broth)

Have you tried cooking with Green Papaya?? In this quarantine era, if you're finding yourself with lots of time to cook but your favorite veggies are out of stock at the market, perhaps it's time to broaden your vegetable repertoire!! Green papayas are delicious, cheap, easy to cook and always well stocked at Asian markets!! 😄

This is a very popular Filipino stew that people happily devour regardless of how hot the weather is! This dish is traditionally very chicken-heavy, but to make it cholesterol-free (and cruelty-free), we will be using soy curls instead!!

You will NOT miss chicken at all in this dish because Soy Curls look, taste and feel exactly like chicken meat, except it's healthy for you -- and the chicken!😉 Win-win!!

In our healthy version, we have green papaya (or chayote), mushroom, tofu, greens and soy curls deliciously swimming in a simple ginger broth. Enjoy with a warm bowl of rice on the side! 😋😋😋

Tinola

Yield: 6-8 servings

Prep Time: 15 mins

Cook Time: 35 mins

---

INGREDIENTS:

• 8 cups of water

• 1.5 cups of veggie broth (I used low-sodium homemade)

• 1 tsp better than boullion veggie base

• 1 green papaya; peeled, seeded and chopped (may sub with chayote; see notes*)

• 1/2 yellow onion; quartered

• 3 cloves of garlic, peeled

• 4-in ginger piece, peeled and roughly chopped (I leave them in big pieces to make them easy to avoid)

• oyster mushroom

• 1/2 block soft tofu, cubed (see notes**)

• 1/4 package of soy curls

• bunch of kale and/or bokchoy; (may sub with spinach)

• pink salt and pepper to taste

DIRECTIONS:

1. In a large pot, combine water, onion, garlic, ginger and papaya (or chayote). Bring to boil, cover the pot and reduce to simmer x 20mins.

2. In a glass bowl, mix veggie broth and veggie base then microwave for about 2 minutes until hot.

3. Soak soy curls in veggie broth and set aside. (I break up the soy curls into smaller pieces by hand before soaking because I prefer to have cubed "chicken" chunks instead of strips.

4. When papaya/chayote is fork-tender, add mushroom, soy curls and veggie broth into the pot. Cook for 5 more minutes.

5. Add tofu and leafy greens, then turn off the stove and stir.

6. Season well with salt and pepper.

7. Serve by itself or with a bowl of rice on the side. Enjoy!

Notes:

* Sub with 3 chayote, peeled and chopped; it will not affect the recipe as they look and taste exactly the same after cooking.

*I prefer soft tofu in soups and stews, but use whatever kind you like/have.