Misua Soup with Patola and Chicken
Cooking the Misua Soup is relatively easy.
Just prepare the aromatics and have them sauteed. Next, pour in any stock you have in the kitchen and let it boil. Next, add the wheat vermicelli noodles. And finally, the salt and pepper, you have just prepared a tasty soup!
But in the Philippines, we can level up this soup from simple to awesomely hearty!
Together, let’s cook the Misua Soup with Patola (AKA Luffa or Loofah, Dish-cloth Gourd and Towel Gourd) and Chicken and make it more delicious!
RELATED: Check out the other soups we have in store for you! You might love them too!!—Suam na Mais with Shrimp/Filipino Corn Soup, Chicken Sopas, Beef Mami.
Tools Needed to Cook the Misua Soup with Patola and Chicken
- Two Saucepan
- Cooking Spatula and Spoon
- Chopping Board and Knife
- Measuring Cup and Spoons
- And your Trusted Stove
The Misua Soup that we are about to cook with Patola and Chicken can become a dish on its own or serve as a complement to your favorite ones.
- 350 g Chicken Breast (Shred after boiling. Although any chicken part will do, the breast part is the best.)
- 35 g Misua AKA Wheat Vermicelli (These noodles are usually available in packets (Tingi-Tingi) that weigh around 35 grams each.)
- 1 Medium to Large-sized Patola AKA Luffa or Loofah, Dish-cloth Gourd and Towel Gourd (A medium to large-sized Patola will be around 300 grams in weight.)
- 4 Stalks of Kinchay or Chinese Celery (Chopped. If you can’t find the ingredient, two or three stalks of the celery that we are too familiar with will do.)
- 4 Spring Onions (Chopped.)
- 6 clove Fresh Garlic (Minced.)
- 1 Medium-sized Fresh Onion (Chopped)
- 1/4 cup Fish Sauce
- 5 cup Water
- 1/4 tsp Ground Black Pepper
- 2 tbsp Canola Oil
- Salt (Use sparingly.)
- Preparing the Chicken and Creating the Stock for Misua Soup
- Using the saucepan, pour in the 5 cups of water from our ingredients. Since we will boil the chicken for 30 minutes and evaporate moisture, add ½ cup more water.
- Remove the chicken from the saucepan, let it cool down, then shred the meat.
- Although this is optional, if you are using chicken parts like thighs, etc., other than the breast part, you can keep the bones and add them with the chicken on the next set of instructions below. You have the option of crushing them to expose the marrows to add more flavor to the Misua Soup or keep them as they are.
- Keep the stock for later use in our instruction.
- Now, Let's Cook the Misua Soup with Patola and Chicken
- Using another saucepan, saute aromatic — garlic to a golden brown and onion until translucent.
- Bring in the shredded chicken meat, bones (optional), and fish sauce.
- Pour in the chicken stock. Boil, then simmer for 3 to 5 minutes.
- Add the Patola, then simmer for another 3 to 5 minutes.
- Now, let’s add the Misua, Kinchay, spring onion and simmer for 1 to 2 minutes.
- Finally, add in the ground black pepper.
- Have a taste of your Misua Soup. You can add salt to suit your taste.
- Our soup is now ready.
Servings 4
- Amount Per Serving
- Calories 238kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 0.5g3%
- Cholesterol 56mg19%
- Sodium 1506mg63%
- Potassium 617mg18%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 1.3g6%
- Sugars 2.5g
- Protein 22.5g45%
- Calcium 5 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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