Have you tried Chicken Soup with Misua and Patola lately? I have been planning to cook this dish for weeks because I want to recall how good this dish was. It is clear that I have not had this dish for a while, but I’m glad that I got the chance to enjoy every spoonful of it. Now, it will be cooked often in my kitchen.
Misua and patola soup can be considered as a traditional dish enjoyed by Filipinos since time immemorial. There is a bit of Chinese influence into it and it is evident with the misua. The most common version of this dish is called almondigas, in which pork meatballs are added. I honestly think that this Chicken Soup with Misua and Patola is as good as that of almondigas, or probably better.
What I like most about this Chicken Soup with Misua and Patola is its rich chicken taste. You will see what I mean after watching the cooking video below. The smell was so enticing and it was really yummy. I cannot help but devour this delicious soup. In addition, it is very low in fat since lean chicken breast was used (and I also removed the skin). The patola (this is also known as luffa or loofah), hot pepper leaves, and scallions made it more nutritious.
I am used to eating this with rice. I like the idea of pouring a ladle of soup over warm steamed rice while adding a bit of fish sauce (patis) on it. Sometimes I pour the fish sauce first in a platter with lots of crushed fresh chili peppers (I love siling labuyo) and scoop it over my plate. You can also add some toasted garlic in soup to bring it to the next level of goodness. Sarap!
Try this Chicken Soup with Misua and Patola Recipe. Let me know what you think.
Chicken Soup with Misua and Patola
- 6 to 8 ounces chicken breast
- 2 ounces miswa flour noodle
- 1 small patola luffa, sliced crosswise
- 1 Knorr chicken cube
- 1 cup hot pepper leaves
- 1/2 cup chopped scallions
- 3 cloves crushed garlic
- 1 medium yellow onion chopped
- 7 cups water
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Pour 5 cups water in a cooking pot. Let boil.
- Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
- Remove the chicken breast from the pot. Let it cool. Save the water (this is now the chicken stock) for later use.
- Discard the skin and separate the chicken meat from the bone. Shred the chicken using your hands. Set aside.
- Heat oil in the same cooking pot.
- Once the oil gets hot, saute the garlic until it turns light brown.
- Add the onion. Continue to saute until tender.
- Add the shredded chicken. Saute for 2 minutes.
- Pour the chicken stock into the pot (This is the water used to boil the chicken) and add the remaining water. Let boil.
- Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
- Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
- Add the miswa. Cook for 2 minutes.
- Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
- Transfer to a serving bowl.
- Serve. Share and enjoy!