Why Law-uy Is a Nutritious Filipino Vegetable Soup
If you’re looking for a healthy Filipino soup, I highly recommend Law-uy. It’s packed with nutrient-dense vegetables like okra, patola, squash, and eggplant, which are loaded with essential vitamins and minerals. These vegetables add both nutrition and texture, offering a satisfying combination of soft and firm bites. The ginger, lemongrass, onions, and tomatoes in the broth further enhance the flavor while boosting your immune system and aiding digestion. With the addition of leafy greens like saluyot, malunggay, or spinach, this dish is a powerhouse of fiber, antioxidants, and vitamins.
Why Law-uy Is the Perfect Vegetable Soup for Cold Weather
For cold days or during the winter months, Law-uy is the perfect choice. This warm and nourishing vegetable soup has a soothing effect, especially when the weather calls for comfort food. The heat from the ginger combined with the fresh flavors of the vegetables makes it a dish that warms you from the inside out.
It’s also incredibly convenient as a one-pot recipe that’s ready in just 30 minutes, making it ideal for busy days when you need a quick, healthy meal. Whether you’re trying to stay warm during the winter or enjoy a light yet satisfying soup any time of the year, Law-uy is the perfect solution for a healthy and comforting dish.
What Inspired Me to Cook Law-uy (Utan Bisaya)?
My inspiration to cook Law-uy, also known as Utan Bisaya, comes from my time living in Davao. This dish is a Visayan specialty, and it’s a staple in many households across the region. My mom learned to cook Law-uy while we lived there, and she passed down the recipe to me. Growing up, it was a go-to meal, often paired with fried fish or meat, making it a versatile addition to any table.
In Davao, you’ll find Law-uy served in many karinderias (local eateries), each with its own unique take on this simple, yet flavorful soup. I had the chance to try different versions, and each one highlighted the natural sweetness of the vegetables, sometimes enhanced with dried fish like bulad or tinapa, which adds a subtle umami flavor. These experiences shaped how I cook Law-uy today, always remembering the fresh, local ingredients that made it so special.
These experiences from my time in Davao have shaped the way I cook Law-uy today. Whenever I prepare it, I think of the simple yet flavorful versions I tried, and I make sure to carry on the tradition of pairing it with crispy fried fish—it’s my favorite way to enjoy this comforting, healthy dish.
What Aromatics and Seasonings Are Used in Law-uy?
The aromatics and seasonings I use in Law-uy are simple but essential for making this dish burst with flavor. Every time I cook Law-uy, I make sure to include ginger, lemongrass, onions, and tomatoes. These are the foundation that gives the soup its rich, fragrant aroma and depth.
- Ginger adds warmth and a slight spiciness.
- Lemongrass brings a bright, citrusy note.
- Onions and tomatoes give the broth sweetness and a little acidity.
For seasoning, I use fish sauce to add that signature savory, umami flavor. I adjust the amount as I go, tasting along the way to get the perfect balance. Sometimes, I like to throw in a bit of pepper or even a slice of long green chili for some mild heat, depending on who’s eating with me. This combination of aromatics and seasonings is what makes my Law-uy special every time I cook it.
What Vegetables Are Used in Law-uy?
Law-uy is all about using fresh vegetables, and the ones I use most often are okra, patola (sponge gourd), squash, and eggplant. These vegetables are not only nutrient-dense but also provide a variety of textures to the soup:
- Okra: Slightly slimy but great for thickening the broth.
- Patola: Softens easily and adds a subtle sweetness.
- Squash: Creamy and naturally sweet, it enriches the broth.
- Eggplant: Slightly bitter, but it balances the overall flavor.
Toward the end, I add leafy greens like saluyot, malunggay, or spinach. They only need a few minutes to cook and are full of iron, fiber, and antioxidants. The best part? Law-uy is flexible. If I don’t have one of these vegetables, I simply use whatever I have on hand. It’s an adaptable dish that always turns out fresh and flavorful without much fuss.
What Fish Pairs Best with Law-uy?
The traditional pairing with Law-uy is fried fish. It’s a perfect match—the crispy fish contrasts nicely with the soft, tender vegetables in the soup. Popular choices include:
- Tilapia: Mild in flavor, so it doesn’t overpower the soup.
- Bangus (milkfish): Rich and flavorful, it pairs well with the light broth.
- Galunggong (round scad): A budget-friendly option with a stronger taste.
Some variations of Law-uy even include dried fish like bulad (salted, dried fish) or tinapa (smoked fish). These give the soup an added umami depth. Personally, I enjoy serving crispy fried pompano alongside Law-uy. Its natural oils make it a rich and satisfying accompaniment, while still keeping the meal healthy.
Why Law-uy Is the Perfect One-Pot Wonder for Busy Days
If you’re pressed for time but want a nutritious meal, Law-uy is your answer. It’s a one-pot recipe, which means less cleanup and minimal effort. What’s not to love? You can simply add the aromatics, the vegetables, and your seasoning, and let the flavors come together. No fuss, no complicated steps.
Best of all? It’s ready in just 30 minutes. That’s why it’s perfect for busy days when you don’t have much time but still want a healthy meal. You can also adjust the recipe based on what’s available in your kitchen. If you’re out of one vegetable, substitute another. The soup is forgiving and easy to customize, making it ideal for weeknight dinners.
Cooking Tips for Law-uy
- Simmer the Aromatics: Allow the ginger, lemongrass, onion, and tomatoes to simmer for about 10 minutes before adding the vegetables. This step gives the broth time to absorb the flavors, enhancing the overall taste of the soup.
- Don’t Overcook the Vegetables: Make sure to monitor the vegetables as they cook. You want them tender but not mushy; a little bit of bite adds texture and prevents the soup from becoming too soft.
- Balance the Flavors: Use fish sauce to add depth to the broth, but be mindful of the salt level, especially if you’re adding dried fish like bulad, which can already contribute saltiness. Taste as you go.
- Add Greens Last: Toss in saluyot, malunggay, or spinach at the very end to keep them fresh and vibrant. They only need a couple of minutes to wilt and retain their nutrients.
Law uy Recipe (Filipino Vegetable Soup)
Ingredients
- 1 thumb-sized piece of ginger, sliced
- 1 medium tomato, quartered
- 1 small onion, quartered
- 1 stalk lemongrass, pounded and tied into a knot
- 4-5 pieces okra, trimmed and halved
- 1/2 small patola (sponge gourd), peeled and sliced
- 1/4 small squash, peeled and cubed
- 1 small eggplant, sliced
- 1/2 cup saluyot leaves (or malunggay or spinach)
- 1 tablespoon fish sauce (patis)
- 1-2 pieces dried fish (bulad or tinapa), rinsed
- 2 cups water
- Salt and pepper to taste
Instructions
- In a pot, bring 2 cups of water to a boil. Add the sliced ginger, tomato, onion, and lemongrass. Let them simmer for about 10 minutes to allow the flavors to infuse into the water.
- Once the broth is aromatic, add the okra, patola, squash, and eggplant. Continue to simmer for another 10-12 minutes, or until the vegetables are tender.
- Stir in the fish sauce (patis) and taste the broth. Adjust the seasoning with salt and pepper as needed. Add the dried fish (bulad or tinapa) and let it simmer for an additional 5 minutes to incorporate the umami flavor.
- Add the saluyot (or your preferred leafy greens) and cook for another 2-3 minutes, just until the leaves are wilted and tender.
- Remove the lemongrass stalk before serving. Serve hot with a side of steamed rice and, if desired, a piece of crispy fried fish for added texture.
