• 1 Rating

Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn't have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.

  • Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.

  • Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

Cook's Notes:

Vegetable oil can replace the coconut oil.

Vegetarian Worcestershire sauce can usually be found in health stores. Vegetarian mushroom oyster sauce can also be used as a substitution.

The fried onions can be found in most grocery stores in the Asian section.

Nutrition Facts

221.1 calories; protein 11.5g 23% DV; carbohydrates 16.7g 5% DV; fat 13.8g 21% DV; cholesterolmg; sodium 330.2mg 13% DV. Full Nutrition


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1