Rinse and pat dry salmon belly before cooking. Season with salt and pepper and in a skillet cook salmon belly over medium heat 2-3 minutes per side or until skin gets crispy. Set aside.
In a soup pot over medium heat aid oil and sauté tomatoes 2-3 minutes. Add in tomatoes and miso paste and stir well for an additional 2 minutes. Toss in chilis and season with salt and pepper.
Add in water and sinigang packet(s) and bring to a boil. Once boiling add in daikon and cover, set to low and cook 10 minutes or until daikon is tender.
Remove cover and add in salmon belly mixing gently so salmon doesn't completely fall apart in soup 3-5 minutes. Stir and adjust seasoning at this point.
Toss in bok choy and stir till tender. Enjoy with rice!
