Ingredients:
2 tbsp cooking oil
3 garlic cloves, minced
1 medium onion, diced
1 medium tomato, diced
1/2 lb shrimp, peeled and deveined
1 medium patola (sponge gourd), peeled and sliced into rounds
6 cups chicken or vegetable broth
1/2 cup misua noodles (thin wheat noodles)
1 tbsp fish sauce (or salt to taste)
1/4 tsp ground black pepper
2 green onions, chopped (for garnish)
Directions:
Sauté Aromatics: Heat the cooking oil in a large pot over medium heat. Add the garlic and sauté until golden brown. Add the onion and tomato, and cook until softened, about 3-5 minutes.
Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and are slightly firm. Remove the shrimp from the pot and set aside to prevent overcooking.
Add the Patola: Add the sliced patola to the pot and stir. Cook for about 2 minutes, allowing it to absorb the flavors.
Pour in Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to simmer for 5-7 minutes, or until the patola is tender but not mushy.
Add Misua Noodles: Stir in the misua noodles and cook for 2-3 minutes. Misua cooks quickly, so watch closely to avoid overcooking.
Season the Soup: Add the fish sauce or salt to taste, along with ground black pepper. Stir well.
Return the Shrimp: Add the cooked shrimp back into the soup and simmer for 1-2 minutes to warm them through.
Garnish and Serve: Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
This comforting and flavorful Filipino soup is perfect for any time of the year!
