Filipino · soup
Tinola (Ginger Chicken Soup)
Tinola (Ginger Chicken Soup) reads umami 8.1, funk & ferment 6.4 and salinity 5.8 on Palate's 0–10 flavor X-ray — a Filipino soup, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.8 / 10
- Sweet & Fruity — 5.7 / 10
- Sour & Bright — 1.6 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Umami 8.1 · Funk & Ferment 6.4 · Salinity 5.8 · Marine & Briny 5.1 · Fruity 4.5 · Richness 4.5 · Allium 4.3 · Herbaceous 4.3 · Sweetness 4.1 · Floral 2.5 · Earthy 1.7 · Warm Spice 1.4 · Sourness 1.2 · Bitterness 1.1 · Citrus 1.1
What's in it (9)
- 3 lbs chicken pieces
- 1 small green papaya, wedged
- 2 cups moringa leaves
- 2-inch piece ginger, sliced
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 tbsp fish sauce
- 6 cups water
- 2 tbsp oil
Time & effort: about 50 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 79.6 kcal, 13.3 g protein, 2.3 g fat, 1.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Saute ginger, garlic, and onion in oil until fragrant, then add chicken pieces and cook until lightly browned.
- Pour in water, season with fish sauce, and simmer until chicken is tender.
- Add papaya and moringa leaves, cooking briefly until just wilted.
Dishes with a similar flavor shape
- Chupe de Camarones — Peruvian
- Mi Quang (Quang Noodles) — Vietnamese
- Vietnamese Spring Rolls — Vietnamese
- Pinakbet (Braised Mixed Vegetables with Shrimp Paste) — Filipino
- Thai Basil Ground Beef Stir-Fry (Pad Kra Pao Neua) — Thai
Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.