Misua with Patola and Shrimp
Misua with Patola and Shrimp is a light, comforting Filipino soup made with tender shrimp, soft patola, and delicate misua noodles simmered in a flavorful broth. This quick and easy recipe comes together in about 20 minutes, making it perfect for a simple family lunch or dinner.
Servings 4 people
Equipment
- cooking pan
- Cutting board
- Knife
- wooden spoon
- ladle
Ingredients
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 large onion, minced
- 1 thumb size ginger, julienned
- 2 large tomatoes, chopped
- 200 g shrimp
- 1 liter water
- 1 shrimp cube
- 1 tsp salt
- 1 tsp white pepper
- 2 medium patola, peeled and sliced
- 70 g misua noodle
Instructions
- Heat the cooking oil in a pot over medium heat. Sauté the garlic for about 1 minute, or until fragrant.
- Add the onion and ginger. Sauté for 2–3 minutes, or until the onion softens.
- Add the tomatoes and cook for 2–3 minutes, stirring occasionally, until softened.
- Add the shrimp and cook for 1–2 minutes, or until they just turn pink.
- Pour in the water and add the shrimp cube, salt, and white pepper. Stir well and bring to a boil.
- Add the sliced patola and misua noodles. Stir gently and cook for 3–5 minutes, or until the patola is tender and the misua is cooked.
- Taste and adjust the seasoning with more salt and white pepper, if needed.
- Serve hot.
Notes
Tips
- Do not overcook the shrimp to keep them tender and juicy.
- Avoid overcooking the patola, as it cooks quickly and tastes best when just tender.
- Stir the misua gently after adding it to prevent the noodles from clumping together.
- Serve immediately, as the misua will continue to absorb the broth and thicken as it sits.
- Serve with steamed rice for a satisfying and comforting meal.
- For extra flavor, garnish with chopped green onions, if desired.