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.
- 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.