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Full-Bodied Misua With Patola Soup Recipe
Gretel Shaw
Misua with patola soup is a Filipino dish you'll like if you like a unique texture of noodle soup. It's packed with veggies, so you know it's nutritious.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Soup
Cuisine
Filipino
Servings
6
people
Calories
616
kcal
Ingredients
US Customary
Metric
1x
2x
3x
3
large
silk squash
-
(patola)
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
pounds
wheat vermicelli
-
(misua)
2
tablespoons
fish sauce
Instructions
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.
Nutrition
Calories:
616
kcal
Carbohydrates:
131
g
Protein:
12
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Cholesterol:
39
mg
Sodium:
831
mg
Potassium:
349
mg
Fiber:
4
g
Sugar:
3
g
Vitamin A:
633
IU
Vitamin C:
12
mg
Calcium:
63
mg
Iron:
2
mg
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