Miswa at Patola Soup

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 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 necessary. 🙂

What is miswa/misua

Misua or Chinese vermicelli are thin salted noodles made from wheat flour and eggs. The noodles 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 best results.

• Cut off both ends of the patola and discard.
• To easily peel the tough, green skin without paring off a lot of the flesh, use a vegetable peeler instead of a knife.
• Slice the peeled gourd crosswise into about 1/4-inch thick and use in the recipe as directed.

Cooking tips

• 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 shrimp or chicken.
• This soup is best enjoyed freshly cooked as the noodles will absorb a lot of the liquid. If reheating, add additional water or broth to loosen consistency and adjust seasonings.

How to serve misua soup

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.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.15 from 7 votes

Miswa at Patola Soup

Misua with patola and ground pork is a hearty and flavorful soup that's delicious on its own or as a side dish. Perfect with steamed rice!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Main Entree, Soup

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4 Servings

Ingredients

• 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

US CustomaryMetric

Instructions

• 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.

Nutrition Information

Calories: 271kcal, Carbohydrates: 20g, Protein: 12g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 41mg, Sodium: 430mg, Potassium: 600mg, Fiber: 2g, Sugar: 5g, Vitamin A: 294IU, Vitamin C: 29mg, Calcium: 47mg, Iron: 1mg

“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.”