This post may contain affiliate links. Miswa at Patola Soup is a delicious Filipino dish made bicol express vegetable sponge gourd, ground pork, and Chinese vermicelli. It’s hearty and tasty on its own or as a side dish.
Miswa at Patola Soup is a delicious soup made of sponge gourd, ground pork, and Chinese vermicelli. 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. Miswa with patola and ground pork is a hearty and flavorful soup that’s delicious on its own or as a side dish. 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. It’s a hearty and tasty dish that’s delicious on its own or as a side dish. 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.
4-inch thick and use in the recipe as directed. 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? 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. 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. Misua with patola and ground pork is a hearty and flavorful soup that’s delicious on its own or as a side dish.
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. Add pork and cook, breaking apart with the back of a spoon, until lightly browned. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes. Add water and bring to a boil, skimming any scum that may float on top.
Lower heat and cook for about 10 minutes or until pork is tender. Add patola and cook for about 3 to 5 minutes or until tender yet crisp. Add miswa noodles and cook for about 1 to 2 minutes or until softened. Season with salt and pepper to taste. This website provides approximate nutrition information for convenience and as a courtesy only.