Misua and Patola Soup with Shrimp is a simple Filipino comfort food made with delicate misua noodles, tender shrimp, fresh patola (sponge gourd), and a light, savory broth. It comes together quickly and makes a warm, satisfying meal for any day of the week.
Ingredients
- 8 oz (225 g) shrimp, peeled and deveined
- 2 bundles misua noodles
- 1 medium patola (sponge gourd), peeled and sliced
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 5 cups chicken or seafood broth
- 1 tablespoon fish sauce, or to taste
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten (optional)
- 2 green onions, sliced
- Salt, to taste
Instructions
1. Sauté the Aromatics
Heat the oil in a pot over medium heat. Add the onion and garlic and sauté for 1–2 minutes, until fragrant and the onion begins to soften.
2. Cook the Shrimp
Add the shrimp and cook for about 1–2 minutes per side, just until they begin to turn pink.
Avoid overcooking because the shrimp will continue cooking in the hot broth.
3. Add the Broth and Patola
Pour in the chicken or seafood broth. Add the sliced patola and fish sauce.
Bring the soup to a gentle boil, then reduce the heat and simmer for about 5–7 minutes, or until the patola becomes tender but still holds its shape.
4. Add the Misua
Gently add the misua noodles and stir carefully. Cook for approximately 2–3 minutes, or until the noodles are soft.
Misua cooks very quickly, so avoid overcooking it.
5. Optional Egg
If using the egg, slowly drizzle it into the simmering soup while gently stirring to create thin ribbons of egg.
Season with black pepper and additional fish sauce or salt as needed.
6. Serve
Turn off the heat and garnish with sliced green onions.
Serve immediately while hot.
Tips for the Best Misua and Patola Soup
- Add the misua near the end because it cooks very quickly.
- Use fresh shrimp for the best flavor and texture.
- Don’t overcook the shrimp; they should be tender and just cooked through.
- Patola can become very soft if cooked too long, so keep an eye on it.
- For a richer seafood flavor, use shrimp or seafood broth.
- Add a small drizzle of toasted sesame oil just before serving for extra aroma.
Serving Suggestions
Serve this soup hot with steamed white rice, fried garlic, or a simple Filipino-style side dish. It is especially comforting as a light lunch or dinner.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because misua continues absorbing broth as it sits, you may need to add a little water or broth when reheating.