Miswa at Patola Soup is a delicious Filipino dish made of sponge gourd, ground pork, and Chinese vermicelli. It’s hearty and tasty on its own or as a side dish.
If you’re craving the hearty flavors of Almondigas soup but are pressed for time, this patola with misua is a simpler option. It has the same delicious taste yet is easier and quicker to make.
Just brown the ground pork in onions and garlic, add the rest of the ingredients, and you have a delicious soup ready to enjoy in minutes. No shaping of meatballs is necessary. 🙂
What is miswa/misua
Misua or Chinese vermicelli are thin salted noodles made from wheat flour and eggs. The noodle strands are extremely delicate and require just about a minute or two of cooking.
They are a budget-friendly pantry staple that can be added to dishes such as this ginisang sardines and batchoy as a delicious and inexpensive way to extend servings.
How to peel patola
As the loofah gourd turns tough and fibrous as it matures and ripens, choose young fruits for the best results.
- Cut off both ends of the patola and discard.
- Use a vegetable peeler instead of a knife to peel the tough, green skin without shaving off a lot of the flesh.
- Slice the peeled gourd crosswise into about 1/4-inch thick and use in the recipe as directed.
- Prefer meatballs? Combine ground pork with minced garlic, chopped green onions, and salt and pepper to taste. Shape into 1-inch diameter balls and drop into the boiling broth to cook and firm. When fully cooked, add the sliced patola and misua.
- Not a fan of ground pork? Substitute chopped shrimp or chicken.
How to serve and store
- Misua with patola and ground pork is delicious on its own but also makes a great side dish. It pairs well with steamed rice and your favorite fried fish or grilled meat for a hearty lunch or dinner.
- The soup is best enjoyed freshly cooked as the noodles absorb much liquid. If reheating, add water or broth to loosen consistency and adjust seasonings.
More noodle soups
- 3 medium patola
- 1 tablespoon canola oil
- 1 onion
- 2 cloves garlic
- 1/2 pound ground pork
- 1 tablespoon fish sauce
- 2 cups water
- 2 ounces miswa noodles
- salt and pepper to taste
- Cut off both ends of the patola and discard. Using a vegetable peeler, peel the skin. Slice the peeled gourd crosswise into about 1/4-inch thick.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, breaking apart with the back of a spoon, until lightly browned.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- Add water and bring to a boil, skimming any scum that may float on top.
- Lower heat and cook for about 10 minutes or until pork is tender.
- Add patola and cook for about 3 to 5 minutes or until tender yet crisp.
- Add miswa noodles and cook for about 1 to 2 minutes or until softened.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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