There’s something so comforting when you add misua or any kind of noodle to the soup! But this, for me, is one of my all-time favourites! I make misua with patola soup almost every Weekend here at home for breakfast or merienda! The silky texture of misua plus the softness of patola is a perfect match!
There are different ways to spruce up this misua with patola soup recipe. It depends on my mood. Sometimes I add in siomai, sometimes Upo and some shellfish, and I’ve also tried a version with spicy canned sardines, which is my favourite twist to misua patola.
Full-Bodied Misua With Patola Soup Recipe
- ¼ cup ground pork (minced pork) - chunks
- ½ cup shrimp (prawn) - cleaned and peeled
- ½ large yellow onion
- 4 cloves garlic - smashed
- 5 small tomato - ripe red native
- 1 piece ground pork (minced pork)
- 4 cups water
- 2 tablespoons fish sauce
- Heat a large pot over medium heat and saute pork.
- Add in your onions, garlic and tomatoes when the pork has rendered most of its oil.
- Add in patola when tomatoes are cooked through and limp.
- Add in shrimp.
- Season with patis and cover, let the patola cook, absorb the patis and all the water to come out.
- Add in your water and pork cube.
- When it boils, skim the scum and add in your misua.
- Let the misua cook; it will take around 5 to 7 minutes, depending on how much you add.
- Serve warm with child flakes or some calamansi on the side.