There are many names for this comforting vegetable soup, often flavored with fish (fresh, smoked,

       boiled, fried or dried).  Basically, you need to round up as many fresh veggies (native-ish ones) such

       as lemongrass, eggplants, sitaw (long beans), squash, gabi (taro root), bamboo shoots, leeks, ginger,

       malunggay (horseradish tree), siling mahaba, etc. and boil up some water, cook the veggies according

       to length of time required to get them just cooked and add flaked tinapa (smoked fish) or dried fish, and

       salt to taste.