Misua with Patola and Shrimp

Misua with patola and shrimp is a soothing flour noodle soup recipe that has a close resemblance to the Filipino albondigas, except that this dish uses shrimp instead of ground pork. Preparing this dish is easy and quick.

If you are looking for a quick soup recipe that you can cook for dinner, I think that this recipe is worth your attention. This Asian shrimp noodle soup version is delicious and takes less than 30 minutes to complete. Furthermore, the costs of ingredients will surely fit your budget.

How do you eat Misua with patola? Since it can be considered as a complete meal in itself, you may eat this as it is. However, I enjoy this dish better with steamed white rice and an extra fish sauce dip. I think that this will also go well with fried bangus or fried tilapia.

Try this Misua with Patola and Shrimp recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Misua with Patola and Shrimp

Prep: 5 minutes minutes

Cook: 30 minutes minutes

Total: 35 minutes minutes

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Ingredients

• ▢ 1 medium sized patola sponge gourd, peeled and sliced
• ▢ 1/2 lb. shrimp cleaned and shell removed
• ▢ 2 ounces misua noodles
• ▢ 1/2 cup tomato sauce
• ▢ 1 small onion minced
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoon equivalent of shrimp bouillon
• ▢ 2 tablespoons fish sauce
• ▢ 4 to 5 cups water
• ▢ 3 tablespoons toasted garlic
• ▢ 3 tablespoons cooking oil
• ▢ Salt and pepper to taste

Instructions

• Heat the cooking oil in a deep cooking pot.
• Saute onion and garlic.
• Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black pepper.
• Add the shrimp. Cook for 1 minute.
• Pour-in the water. Let boil.
• Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes.
• Sprinkle some salt and pepper, if needed.
• Transfer to a serving bowl. Top with toasted garlic.
• Serve. Share and enjoy!

Nutrition Information

Serving: 3g

© copyright: Vanjo Merano