Misua Soup With Upo And Patola Recipes

MISWA AT PATOLA SOUP

Steps:

• Cut off both ends of the patola and discard. Using a vegetable peeler, peel the skin. Slice the peeled gourd crosswise into about 1/4-inch thick.
• 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. Serve hot.

MISUA SOUP WITH UPO AND PATOLA

Steps:

• Saute garlic and chicken in a saucepan. Once chicken turns white, add water. Add Knorr Chicken broth cubes and then bring to a boil. Add upo and patola, then simmer for 3 minutes. Stir in raw egg, then add misua and let it simmer again for another 2-3 minutes. Top with boiled quail eggs and serve.