Have you tried Chicken Soup with Misua and Patola lately? I have been planning to cook this dish for weeks because I want to recall how good this dish was. It is clear that I have not had this dish for a while, but I’m glad that I got the chance to enjoy every spoonful of it. Now, it will be cooked often in my kitchen.
Misua and patola soup can be considered as a traditional dish enjoyed by Filipinos since time immemorial. There is a bit of Chinese influence into it and it is evident with the misua. The most common version of this dish is called almondigas, in which pork meatballs are added. I honestly think that this Chicken Soup with Misua and Patola is as good as that of almondigas, or probably better.
What I like most about this Chicken Soup with Misua and Patola is its rich chicken taste. You will see what I mean after watching the cooking video below. The smell was so enticing and it was really yummy. I cannot help but devour this delicious soup. In addition, it is very low in fat since lean chicken breast was used (and I also removed the skin). The patola (this is also known as luffa or loofah), hot pepper leaves, and scallions made it more nutritious.
I am used to eating this with rice. I like the idea of pouring a ladle of soup over warm steamed rice while adding a bit of fish sauce (patis) on it. Sometimes I pour the fish sauce first in a platter with lots of crushed fresh chili peppers (I love siling labuyo) and scoop it over my plate. You can also add some toasted garlic in soup to bring it to the next level of goodness. Sarap!
Try this Chicken Soup with Misua and Patola Recipe. Let me know what you think.