Batchoy - a soup made with a variety of pork meats; some use pork kidneys, spleen, innards and liver, topped with crushed chicharon and sliced boiled egg. In the Visayas region, batchoy is flavored with guinamos (fish paste), while Ilocanos use gamet (Ilocanos’ nori).
Binakol - an Ilonggo soup made with chicken, ginger, coconut meat and flavored with lemongrass simmered in coconut water. According to locals, it is better cooked in coconut shells or a bamboo container.
Bulalo - a very flavorful soup made with beef kneecap and cartilage boiled for hours. According to bulalo addicts, they love eating this soup and tapping the bones to get the marrow.
Caldo Gallego – a soup made with pork, chicken, ham, chorizo and vegetables.
Cocido – a meat and vegetables soup; Bikolanos do have the same soup but it is made of fish and soured with calamansi
Fideos – a soup with thin yellow noodles and utak (cow’s brain); chicken liver and gizzard can also be added to the mix.
Hototay – a Chinese soup with chicken, ham, vegetables and mushroom, topped with raw egg.
Langlang – a soup from Laguna, made with sotanghon (glass noodles), tengang daga mushroom, chicken shreds and flavored with hibe (dried shrimps), topped with fresh ubod. It is also known as sotanghon.
Laoya – a beef soup with ginger and saba bananas.
Lomi – a Chinese noodle soup made with egg noodles, pork, chicken, shrimps, vegetables, pork liver and other ingredients (some even add quail eggs and squid balls).
Lomo – a soup from Ilocos made with pork liver, kidneys and blood.
Miswa – a noodle (made of cassava flour) soup to which chicken and patola are usually added.
Nido soup – an expensive soup made with a bird’s (called balinsasayaw) saliva. This ingredient is very expensive because it can only be harvested in caves and dangerous cliffs (usually in Palawan).
Nilaga – soup made with boiled meat and vegetables.
Pandot Ocampo - smoked fish soup made of flaked tinapa sautéed in garlic, tomatoes, onions and ampalaya.
Pansit malutong - made of chicken and knee bone cartilage, beef croquette, water chestnuts, bamboo shoots, onion rings and green onion curls.
Pecadillo - a soup dish of cubed potatoes or upo and ground meat’
Pinapaitan - a soupy dish with goat’s meat and innards cooked in bile.
Pinatisan – a Batanes soupy dish with pork meat, intestines and liver, flavored with vinegar and fish sauce.
Sabaw Maymuh – a Ramadan soup that is made of thick coconut milk, egg yolk and sugar.
Sinampalukang Manok – chicken soup with tamarind leaves and buds and soured with the same fruit.
Sinanglaw – an Ilokano beef soup with meat, innards, blood, flavored with kamyas and chili pepper.
Sinigang – a fish, shrimp, pork or beef soup soured with different souring agents like tamarind, pineapple, butuan, green mango, etc.
Sinigang na Bato – made of moss from a stream’s stones, and edible shoots of wild plants. This soup is called the hunter’s soup because they were the ones who created it when they were caught in the woods upon nightfall.
Sinuwan – a grated corn soup with ginger and sili leaves. Some use fish, shellfish and chicken.
Sopa dela Reina – stuffed chicken wings or necks soup.
Sopa de pensamientos - a calf’s brain and pepper soup, sautéed in tomatoes, garlic and onions.
Sotanghon Lukban – a version by the natives of Lukban; they added chicken shreds, garbanzos and chives to sotanghon noodles.
Tiim - a soup that is a combination of chicken, pata, pig’s stomach, heart, pancreas and lungs, and ham, boiled with onions and patis; served usually during Christmas and eaten with suman.
Tinola - chicken soup with sayote and sili leaves flavored with ginger.
Binakol - an Ilonggo soup made with chicken, ginger, coconut meat and flavored with lemongrass simmered in coconut water. According to locals, it is better cooked in coconut shells or a bamboo container.
Bulalo - a very flavorful soup made with beef kneecap and cartilage boiled for hours. According to bulalo addicts, they love eating this soup and tapping the bones to get the marrow.
Caldo Gallego – a soup made with pork, chicken, ham, chorizo and vegetables.
Cocido – a meat and vegetables soup; Bikolanos do have the same soup but it is made of fish and soured with calamansi
Fideos – a soup with thin yellow noodles and utak (cow’s brain); chicken liver and gizzard can also be added to the mix.
Hototay – a Chinese soup with chicken, ham, vegetables and mushroom, topped with raw egg.
Langlang – a soup from Laguna, made with sotanghon (glass noodles), tengang daga mushroom, chicken shreds and flavored with hibe (dried shrimps), topped with fresh ubod. It is also known as sotanghon.
Laoya – a beef soup with ginger and saba bananas.
Lomi – a Chinese noodle soup made with egg noodles, pork, chicken, shrimps, vegetables, pork liver and other ingredients (some even add quail eggs and squid balls).
Lomo – a soup from Ilocos made with pork liver, kidneys and blood.
Miswa – a noodle (made of cassava flour) soup to which chicken and patola are usually added.
Nido soup – an expensive soup made with a bird’s (called balinsasayaw) saliva. This ingredient is very expensive because it can only be harvested in caves and dangerous cliffs (usually in Palawan).
Nilaga – soup made with boiled meat and vegetables.
Pandot Ocampo - smoked fish soup made of flaked tinapa sautéed in garlic, tomatoes, onions and ampalaya.
Pansit malutong - made of chicken and knee bone cartilage, beef croquette, water chestnuts, bamboo shoots, onion rings and green onion curls.
Pecadillo - a soup dish of cubed potatoes or upo and ground meat’
Pinapaitan - a soupy dish with goat’s meat and innards cooked in bile.
Pinatisan – a Batanes soupy dish with pork meat, intestines and liver, flavored with vinegar and fish sauce.
Sabaw Maymuh – a Ramadan soup that is made of thick coconut milk, egg yolk and sugar.
Sinampalukang Manok – chicken soup with tamarind leaves and buds and soured with the same fruit.
Sinanglaw – an Ilokano beef soup with meat, innards, blood, flavored with kamyas and chili pepper.
Sinigang – a fish, shrimp, pork or beef soup soured with different souring agents like tamarind, pineapple, butuan, green mango, etc.
Sinigang na Bato – made of moss from a stream’s stones, and edible shoots of wild plants. This soup is called the hunter’s soup because they were the ones who created it when they were caught in the woods upon nightfall.
Sinuwan – a grated corn soup with ginger and sili leaves. Some use fish, shellfish and chicken.
Sopa dela Reina – stuffed chicken wings or necks soup.
Sopa de pensamientos - a calf’s brain and pepper soup, sautéed in tomatoes, garlic and onions.
Sotanghon Lukban – a version by the natives of Lukban; they added chicken shreds, garbanzos and chives to sotanghon noodles.
Tiim - a soup that is a combination of chicken, pata, pig’s stomach, heart, pancreas and lungs, and ham, boiled with onions and patis; served usually during Christmas and eaten with suman.
Tinola - chicken soup with sayote and sili leaves flavored with ginger.
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