Are you looking for comforting winter food recipes?
Winter is the perfect time to enjoy hearty, comforting meals, and for my family, nothing beats the warmth of Filipino dishes that I grew up eating. These recipes take me back to those rainy typhoon days in the Philippines, when my mom or aunties would prepare dishes that were not only delicious but also soothing, especially when we were feeling under the weather.
Dishes like sinigang—a tangy tamarind-based soup paired with vegetables and your choice of pork, salmon, or shrimp—are my son’s absolute favorite. He’s developed quite the love for its unique, sour flavor, though I’ll admit it’s an acquired taste for many! The warm broth is like a hug in a bowl, and it’s perfect for those chilly evenings when you need a little extra comfort.
Another classic is tinola, a ginger-based chicken soup with green papaya or chayote and malunggay leaves (or spinach as a substitute). Its mildly spicy and fragrant broth works wonders to warm you up, especially if you’re feeling under the weather. I love how both sinigang and tinola seem to magically make you sweat out the cold, leaving you feeling refreshed and cozy afterward.
When my family moved to Australia, I started preparing these dishes more often, especially in the months leading to autumn, winter, and early spring. It’s become a way to bring a taste of home to our table, filling the house with familiar, comforting aromas. While some of the ingredients, like fish sauce or tamarind, might seem exotic, they’re easy to find in Asian grocery stores, making these dishes accessible no matter where you are.
I hope these recipes bring the same warmth and joy to your family as they do to mine. There’s just something so special about sharing a meal rooted in tradition, especially one that keeps the chill at bay and reminds you of home.
1. Chicken Ginger Soup
Think of a warm, comforting bowl of chicken soup with a Filipino twist—light, nourishing, and packed with fresh ginger and veggies! Tinolang manok is perfect for when you’re feeling under the weather. The ginger not only adds a cozy, zesty flavor but also has natural anti-inflammatory properties that can help soothe sore throats and boost your immune system. This hearty dish is like a hug in a bowl, ready to make you feel better inside and out.
Ingredients:
- 1 kg chicken (drumsticks, thighs, or bone-in pieces)
- 1 tbsp oil (vegetable or coconut)
- 1 thumb-sized piece of ginger, sliced thinly
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups water or chicken broth
- 1 green papaya or chayote, peeled and sliced into wedges
- 2 cups malunggay (moringa leaves) or spinach
- 1 tbsp fish sauce (patis)
- Salt and pepper, to taste
- Optional: green chili for a slight kick
Instructions:
- Sear the chicken: Heat oil in a large pot over medium heat. Add chicken pieces and sear until lightly browned. Remove and set aside.
- Build the flavors: In the same pot, sauté ginger, garlic, and onion until fragrant. The ginger’s warmth and natural spiciness add a comforting kick that supports digestion and eases cold symptoms.
- Simmer the soup: Return the chicken to the pot and pour in water or chicken broth. Add fish sauce and bring to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the chicken is tender.
- Add the vegetables: Stir in green papaya or chayote and simmer until softened. Add malunggay leaves in the last few minutes of cooking.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with steamed rice for a wholesome, feel-good meal.
Whether it’s a cold day or you just need a little TLC, this tinolang manok will warm you up and help you feel your best!
2. Boiled Pork Soup
“Nilagang Baboy” translates to “Boiled Pork Soup” in English. This classic Filipino dish is a simple, hearty soup made with tender pork, cabbage, potatoes, and other vegetables. It’s a cozy, comforting meal that’s perfect for sharing with loved ones, especially on cold days or when you need something warm and filling.
Ingredients:
- 1 kg pork belly or pork ribs, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 1 tbsp whole peppercorns
- 1 tsp salt
- 2 medium potatoes, peeled and quartered
- 1/2 head cabbage, cut into wedges
- 2 cups green beans, trimmed
- Fish sauce (patis), to taste
- Optional: corn on the cob, sliced
Instructions:
- Boil the pork: In a large pot, combine pork, water, onion, peppercorns, and salt. Bring to a boil, skimming off any scum that rises to the surface. Reduce heat and simmer for 45–60 minutes, or until the pork is tender.
- Add the root vegetables: Stir in potatoes and carrots. Simmer for 10–15 minutes, or until slightly tender.
- Add the greens: Add cabbage and green beans (and corn if using). Cook for another 5–7 minutes, or until the vegetables are cooked to your liking.
- Season the soup: Add fish sauce to taste and adjust seasoning with salt if needed.
- Serve and enjoy: Ladle into bowls and serve hot with steamed rice on the side.
This simple and satisfying soup is perfect for bringing the family together at the table. It’s wholesome, delicious, and full of love in every bite!
3. Beef bone marrow soup
“Bulalong Baka” translates to “Beef Bone Marrow Soup” in English. This Filipino comfort food features tender beef shanks with rich bone marrow, simmered with cabbage, corn, and potatoes in a flavorful broth. It’s a hearty, soulful dish that’s perfect for cozy family dinners or chilly evenings when you need something warm and satisfying.
Ingredients:
- 2 kg beef shanks (with bone marrow)
- 8 cups water
- 1 medium onion, quartered
- 1 tbsp whole peppercorns
- 2 tbsp fish sauce (patis)
- 3 medium potatoes, peeled and halved
- 2 ears of corn, sliced into chunks
- 1/2 head cabbage, cut into wedges
- 1 bunch bok choy (optional)
Instructions:
- Boil the beef: In a large pot, combine beef shanks, water, onion, and peppercorns. Bring to a boil and skim off any impurities. Lower the heat, cover, and simmer for 1.5–2 hours, or until the beef is tender and the broth is rich and flavorful.
- Season the broth: Add fish sauce and stir. Taste and adjust seasoning with salt if needed.
- Cook the vegetables: Add potatoes and corn to the pot. Simmer for 15–20 minutes, or until tender. Add cabbage and bok choy during the last 5–7 minutes of cooking.
- Serve and enjoy: Transfer the soup to serving bowls, making sure to include the marrow bones for the ultimate experience. Serve hot with steamed rice and enjoy!
Bulalong Baka is rich, comforting, and perfect for sharing with family. The tender beef and warm broth will leave everyone feeling cozy and satisfied!
4. pork in tamarind soup
Sinigang translates to “Tamarind Soup” in English. It’s a beloved Filipino dish known for its signature tangy flavor, often made with pork, shrimp, or fish. Packed with fresh vegetables and a savory-sour broth, sinigang is perfect for rainy days or whenever you’re craving a light but flavorful comfort meal.
Ingredients:
- 1.5 kg pork belly, ribs, or shoulder (cut into chunks)
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (labanos), sliced thinly
- 1 cup taro (gabi), peeled and cubed
- 2 cups water spinach (kangkong) or spinach
- 1/2 lb green beans, trimmed
- 1 small eggplant, sliced into wedges
- 1 packet sinigang mix (or 1/2 cup fresh tamarind juice)
- 2 green chilies (optional, for a kick)
- Fish sauce (patis), to taste
Instructions:
- Boil the pork: In a large pot, combine pork, water, onion, and tomatoes. Bring to a boil, skimming off any scum that rises to the surface. Reduce heat and simmer for 45–60 minutes, or until the pork is tender.
- Flavor the broth: Add the sinigang mix or tamarind juice to the pot and stir well. Adjust sourness to your liking by adding more, if needed.
- Cook the vegetables: Add taro and radish to the pot. Simmer for 10–15 minutes, or until tender. Then, add green beans, eggplant, and green chilies (if using), and cook for another 5 minutes.
- Add the greens: Stir in kangkong or spinach in the last 2 minutes of cooking. Adjust seasoning with fish sauce and salt to taste.
- Serve and enjoy: Ladle the hot soup into bowls and serve with steamed rice for a complete, satisfying meal.
The tangy broth paired with tender meat and fresh veggies makes sinigang a delightful dish that’s sure to warm your heart and belly!
5. Salmon in Tamarind Soup
Sinigang na Salmon translates to “Salmon in Tamarind Soup” in English. This Filipino classic takes on a delicious twist with tender, flaky salmon, making it lighter yet still packed with the tangy, comforting flavors you love. Perfect for rainy days or whenever you crave a wholesome, nourishing meal!
Ingredients:
- 1.5 kg salmon (steaks or fillets, cut into chunks)
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (labanos), sliced thinly
- 1 cup taro (gabi), peeled and cubed
- 1 small eggplant, sliced into wedges
- 2 cups water spinach (kangkong) or spinach
- 1/2 lb green beans, trimmed
- 1 packet sinigang mix (or 1/2 cup fresh tamarind juice)
- 2 green chilies (optional, for a kick)
- Fish sauce (patis), to taste
Instructions:
- Build the base: In a large pot, combine water, onion, and tomatoes. Bring to a boil and simmer for about 5 minutes to release the flavors.
- Flavor the broth: Stir in the sinigang mix or tamarind juice, adjusting the sourness to your preference.
- Cook the vegetables: Add taro and radish to the pot. Simmer for 10–12 minutes, or until the taro is tender. Then add green beans, eggplant, and green chilies (if using). Cook for another 5 minutes.
- Add the salmon: Gently place the salmon into the simmering broth. Cook for 5–7 minutes, or until the fish is cooked through and flaky.
- Finish with greens: Add kangkong or spinach in the last 2 minutes of cooking. Season with fish sauce and salt to taste.
- Serve and enjoy: Ladle the soup into bowls, ensuring each serving has a piece of salmon and a variety of vegetables. Pair with steamed rice for a complete, heartwarming meal.
Sinigang na Salmon combines the zesty tamarind broth with the rich, buttery flavor of salmon for a dish that’s both comforting and elegant. Perfect for seafood lovers!
6. Chicken Macaroni soup
Chicken Sopas translates to “Chicken Macaroni Soup” in English. This creamy, comforting Filipino soup is a family favorite, especially during cold or rainy days. Made with tender chicken, elbow macaroni, and a medley of vegetables in a creamy broth, it’s perfect for warming your heart and belly.
Ingredients:
- 2 cups elbow macaroni
- 1 /2 kg chicken breast or thighs, boiled and shredded
- 8 cups water (or chicken stock)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1/2 cup celery, chopped
- 1/2 cup evaporated milk (or fresh milk)
- 2 tbsp butter or cooking oil
- Salt and pepper, to taste
- Optional: hotdog slices, cabbage strips, or cheese
Instructions:
- Cook the pasta: Boil the elbow macaroni in a pot of water until al dente. Drain and set aside.
- Sauté aromatics: In a large pot, melt butter over medium heat. Sauté onion and garlic until fragrant and softened.
- Add the chicken: Stir in the shredded chicken, cooking for 1–2 minutes to coat with flavors.
- Simmer the soup: Pour in water or chicken stock and bring to a boil. Add the carrots and celery. Lower the heat and simmer for 10–15 minutes, until the vegetables are tender.
- Make it creamy: Stir in the evaporated milk and cooked macaroni. Simmer for another 5 minutes. Add salt and pepper to taste.
- Optional add-ins: For extra flavor, you can add hotdog slices, cabbage, or grated cheese during the final minutes of cooking.
- Serve and enjoy: Ladle the soup into bowls and serve hot. Perfect with crackers or bread on the side!
Chicken Sopas is like a warm hug in a bowl—creamy, filling, and loved by kids and adults alike. It’s the ultimate comfort food!
7. Filipino rice porridge
Lugaw translates to “Filipino Rice Porridge” in English. It’s a simple yet comforting dish made with rice simmered to creamy perfection in a flavorful broth. Often enjoyed as breakfast or when feeling under the weather, this dish is hearty, warm, and oh-so-soothing.
Ingredients:
- 1 cup uncooked glutinous rice or regular rice
- 6 cups chicken broth or water
- 1/2 kg chicken thighs or drumsticks
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, julienned
- 2 tbsp fish sauce (patis), or to taste
- Salt and pepper, to taste
- Optional toppings: boiled egg, fried garlic, chopped scallions, calamansi, or lemon
Instructions:
- Sauté the aromatics: In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Cook the chicken: Add the chicken pieces and cook until lightly browned on all sides. Stir in fish sauce for added flavor.
- Simmer the rice: Add the rice and stir to coat in the aromatics. Pour in the chicken broth or water, bring to a boil, and then reduce to a simmer. Cover and cook for 30–40 minutes, stirring occasionally to prevent sticking. Add more water if needed for a thinner consistency.
- Season the porridge: Once the rice has broken down and the porridge is creamy, season with salt and pepper to taste. Remove the chicken, shred it, and return it to the pot.
- Serve and garnish: Ladle the lugaw into bowls and top with your favorite garnishes like fried garlic, chopped scallions, or a boiled egg. Squeeze calamansi or lemon over it for a fresh, tangy finish.
Lugaw is like the ultimate comfort food—a bowl of warmth that’s perfect for soothing both your body and soul. Pair it with tokwa’t baboy (tofu and pork) or eat it as is for a cozy, satisfying meal!
8. Chicken Glass Noodle Soup
Chicken Sotanghon Soup translates to “Chicken Glass Noodle Soup” in English. This hearty, flavorful soup features sotanghon (glass noodles), shredded chicken, and veggies in a rich, savory broth. It’s a Filipino favorite, perfect for chilly days or when you’re feeling under the weather.
Ingredients:
- 1/2 kg sotanghon (glass noodles), soaked in water and drained
- 1 kg chicken breast or thighs, boiled and shredded
- 8 cups chicken broth or water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1/2 cup cabbage, shredded (optional)
- 1/4 cup annatto water (for color) or 1 tsp annatto powder
- 2 tbsp fish sauce (patis), or to taste
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Optional toppings: hard-boiled eggs, fried garlic, chopped scallions
Instructions:
- Prepare the chicken: Boil chicken in water until cooked. Shred the meat and set aside, reserving the broth for later use.
- Sauté the aromatics: In a large pot, heat oil over medium heat. Sauté onion and garlic until fragrant. Stir in the annatto water or powder for a golden hue.
- Build the soup: Add the shredded chicken and fish sauce. Stir for 2–3 minutes, then pour in the chicken broth. Bring to a boil.
- Add the veggies: Add carrots (and cabbage, if using) and simmer for about 5 minutes, or until the vegetables are tender.
- Cook the noodles: Add the soaked sotanghon noodles to the pot and cook for another 2–3 minutes, or until soft. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and top with fried garlic, chopped scallions, or a sliced hard-boiled egg for an extra special touch.
Chicken Sotanghon Soup is a cozy, satisfying dish that brings together tender chicken, silky noodles, and savory broth. Perfect with pandesal (Filipino bread rolls) or as a standalone meal!
9. Filipino Chicken Noodle Soup
Chicken Mami translates to “Filipino Chicken Noodle Soup” in English. This classic Filipino dish is the ultimate comfort food, featuring tender chicken, chewy egg noodles, and a flavorful broth. Perfect for rainy days, busy weeknights, or when you need something warm and filling.
Ingredients:
- 1 kg chicken breast or thighs
- 8 cups water or chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 1 tbsp fish sauce (patis), or to taste
- 1 lb fresh egg noodles or mami noodles
- 1/2 cup cabbage, shredded
- 2 boiled eggs, sliced (optional)
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Optional toppings: chopped scallions, fried garlic, calamansi
Instructions:
- Cook the chicken: Boil the chicken in water or chicken broth with onion, garlic, and ginger until tender. Remove the chicken, shred it, and set aside. Strain the broth if needed and return to the pot.
- Prepare the broth: Add fish sauce to the broth for added flavor and let it simmer. Adjust seasoning with salt and pepper.
- Cook the noodles: In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
- Combine and heat: Add the shredded chicken and cabbage to the simmering broth. Cook for 2–3 minutes, just until the cabbage is tender.
- Assemble the soup: Divide the cooked noodles into bowls. Ladle the hot broth and chicken over the noodles.
- Garnish and serve: Top with boiled egg slices, chopped scallions, and fried garlic. Serve with calamansi for an optional tangy kick.
Chicken Mami is a hug in a bowl—savory, warm, and perfect for any time you need a hearty, comforting meal! Pair it with siopao (steamed buns) for a classic combo.
10. Pancit lomi
Pancit Lomi is a hearty, comforting Filipino noodle dish made with thick, chewy egg noodles in a rich, savory broth. Packed with meat, seafood, and vegetables, it’s the ultimate warm, filling soup perfect for rainy days or gatherings.
Ingredients:
- 1 kg pork (pork belly or shoulder), sliced into thin strips
- 1/2 kg shrimp, peeled and deveined
- 1/2 kg chicken breast, cooked and shredded
- 8 cups chicken broth or water
- 1 tbsp soy sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1/2 cup cabbage, shredded
- 1/4 cup chicharrón (crushed pork cracklings)
- 1/2 lb fresh lomi noodles (or substitute with thick egg noodles)
- 2 eggs, beaten (optional)
- 2 tbsp cornstarch (optional for thickening)
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Optional garnishes: green onions, fried garlic, calamansi, or hard-boiled eggs
Instructions:
- Prepare the broth: In a large pot, heat oil over medium heat. Sauté onions and garlic until fragrant. Add pork and cook until lightly browned.
- Add chicken and shrimp: Stir in shredded chicken and shrimp. Cook for another 2–3 minutes until the shrimp turns pink.
- Simmer the soup: Pour in the chicken broth, soy sauce, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes.
- Cook the noodles: Add the fresh lomi noodles to the pot and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Thicken the broth (optional): If you prefer a thicker broth, mix cornstarch with a little cold water to make a slurry, and add it to the soup. Stir well until the soup thickens.
- Add beaten eggs (optional): Pour the beaten eggs into the soup, stirring gently to create ribbons of egg in the broth.
- Finish the soup: Add the shredded cabbage and julienned carrots. Simmer for another 2–3 minutes until the vegetables are tender.
- Serve and garnish: Ladle the Pancit Lomi into bowls and top with crushed chicharrón, fried garlic, green onions, and a squeeze of calamansi (or a slice of hard-boiled egg for extra flavor).
Pancit Lomi is rich, savory, and filled with delicious textures. The thick noodles, savory broth, and variety of meats make it a fulfilling dish that’s great for celebrations or as a satisfying comfort meal.
11. Pancit molo
Pancit Molo is a Filipino dumpling soup, traditionally made with wonton-like dumplings filled with ground pork or shrimp, served in a flavorful, savory chicken broth. It’s a comforting, light yet hearty dish that’s perfect for any occasion, especially when you want something warm and satisfying.
Ingredients:
- 1/2 kg ground pork
- 1/2 kg shrimp, peeled and finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 20–25 wonton wrappers (store-bought or homemade)
- 8 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 2 tbsp fish sauce (patis)
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Optional: fried garlic for topping
Instructions:
- Make the dumplings: In a mixing bowl, combine ground pork, chopped shrimp, chopped onion, minced garlic, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix well to form the dumpling filling.
- Assemble the dumplings: Place a small spoonful of the filling in the center of each wonton wrapper. Wet the edges of the wrapper with a bit of water, then fold the wrapper to form a triangle or envelope shape. Seal the edges tightly to ensure the filling stays inside. Set aside.
- Prepare the broth: In a large pot, heat vegetable oil over medium heat. Sauté diced onion and garlic until fragrant and softened, about 2–3 minutes.
- Simmer the soup: Add the chicken broth to the pot and bring to a simmer. Stir in fish sauce, salt, and pepper to taste. Let the broth simmer for 5–10 minutes.
- Cook the dumplings: Gently drop the dumplings into the simmering broth. Let them cook for about 5–7 minutes, or until they float to the top and the filling is fully cooked.
- Add vegetables: Add the julienned carrots and cook for another 2–3 minutes, until the carrots are tender.
- Serve and garnish: Ladle the soup and dumplings into bowls, garnish with chopped green onions and fried garlic if desired.
Pancit Molo is a delightful, flavorful soup with tender dumplings in a savory broth. It’s perfect as a light but filling meal, especially during cold weather or festive occasions.
12. Misua soup
Misua Soup is a light and comforting Filipino dish made with delicate wheat noodles (misua), typically served in a savory broth with vegetables and sometimes pork or shrimp. It’s perfect for a quick, warming meal and is especially good for sick days or when you need something soothing.
Ingredients:
- 1/2 kg ground pork or chicken
- 1 tbsp soy sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 6 cups chicken broth
- 1/2 tsp fish sauce (optional)
- 1/4 tsp ground pepper
- 1/4 tsp salt, or to taste
- 1 bundle misua (wheat noodles)
- 1/2 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1 egg, beaten (optional)
- Chopped green onions for garnish
- Fried garlic for garnish (optional)
Instructions:
- Cook the meat: In a large pot, heat a bit of oil over medium heat. Add the ground pork (or chicken) and cook until browned, breaking it up with a spoon as it cooks.
- Sauté the aromatics: Add diced onion, garlic, and chopped tomato to the pot and sauté until the onions become translucent and the tomatoes soften.
- Add the broth and season: Pour in the chicken broth, soy sauce, fish sauce (if using), ground pepper, and salt. Bring the soup to a boil.
- Simmer the soup: Reduce heat to a simmer and cook for about 5-7 minutes to allow the flavors to meld together.
- Add the misua noodles: Gently stir in the misua noodles and cook for another 2–3 minutes, just until the noodles are soft.
- Add vegetables: Stir in the shredded cabbage and julienned carrots, cooking for an additional 2 minutes until the vegetables are tender but still vibrant.
- Optional egg ribbons: If you like, slowly pour in the beaten egg while stirring gently to create egg ribbons in the soup.
- Serve and garnish: Ladle the misua soup into bowls and garnish with chopped green onions and fried garlic for added crunch and flavor.
Misua Soup is a simple, nourishing dish that’s easy to make yet full of comforting flavors. Perfect for any day when you crave something warm and light!
Final thoughts on winter food recipes
Final Thoughts
I hope you give these recipes a try! The ingredients are simple, budget-friendly, and perfect for sharing with the whole family. Not only are they delicious, but they also come with some wonderful health benefits. These hearty soups are especially comforting during winter, providing the warmth your body needs and helping to restore your energy when you’re feeling under the weather.
Whether you’re reminiscing about the flavors of home or trying something new, these Filipino dishes are sure to bring a sense of comfort and togetherness to your table. So grab your pot, gather the family, and enjoy these warm bowls of goodness this winter!