Utan Bisaya is a clear, slightly viscous soup made with basic ingredients – vegetables and water. It’s straightforwardly made by boiling vegetables in water, and you’re all set.

I grew up with my dad’s version of the soup, and it’s somehow unique from those served at the restaurants and carenderias I’ve tried around the metro. He adds well fried galunggong to the soup, giving it a bit of a toasty taste, and adding a crunch to the clean tasting soup.

6 pieces well fried medium galunggong, cut into halves
12 pieces okra, chopped
2 large ripe tomatoes, sliced
1 tablespoon crushed ginger
6 stalks of spring onion, chopped
1 cup alugbati
1.5 cups squash, cubed
1 cup malunggay
1 cup sitaw, chopped
1.5 cup sikwa (loofah) , cubed
2 pieces sili espada
1 large eggplant, sliced
3 cups water
1 tsp. salt

1. Boil water
2. Add squash and ginger.
3. Let it sit and cover for 10 minutes
4. Add spring onion, okra, tomatoes and sitaw.
5. Let it boil.
6. Add sili espada and eggplant.
7. Cover and cook for 10 minutes.
8. Add sikwa, malunggay leaves and fish.
9. Cook for 5 minutes.
10. Add alugbati and salt, and let it cook for 3 minutes.
11. Enjoy.

Serves about 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Do you like Utan Bisaya too?