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Tinolang Tahong | Recipe




Hey, you! 😊


Autumn / Winter season is the perfect time to start eating Tinola Soup. But to be totally honest with you, we actually eat this soup all year long, even in the summer! In fact, whenever I feel sad or under the weather, I know that if I cook Tinola which is one of my favorite Filipino dishes, it’ll bring me the comfort that I need.


Tinola is a Filipino soup made with ginger and usually with chicken. Tinolang Manok (chicken) is my fave and the one I make most often, but Tinolang Tahong (mussels) is a close second. Butttttttt Tinolang Isda (fish) is also really good. 😆


Ayyyy basta (whatever), you can never go wrong with Tinola. Its bold, distinctive taste has the power to soothe any Pinoy soul. ❤️❤️




One of the biggest challenges about living abroad is to recreate and find the exact taste from back home.


In Tinola for example, one typically adds Malunggay or Moringa Leaves, which are sadly impossible to find here. So instead, I sometimes use spinach, but it’s just not the same. So other times, I just omit adding any leafy greens altogether.




It’s been raining here non-stop for about 4 weeks, so when I saw these mussels at the store the other day, I just knew I had to grab a bag with me. I should definitely cook mussels more often as the three of us are big fans!


It’s such a simple soup to make, but it’s packed with so much flavor. And of course, comfort. ❤️


Which Tinola soup do you prefer - chicken, mussels, or fish?


xoxo Elodie



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