Misua and Patola Soup with Shrimp

Misua and Patola Soup with Shrimp is a classic Filipino dish that’s light, flavorful, and perfect for a comforting meal. Misua are thin wheat noodles, and patola is a type of sponge gourd (also called loofah in English), often used in Filipino cooking for its light, mild taste and texture. This dish is often served during special occasions or as a nutritious, easy-to-make meal. The shrimp adds a savory, sweet depth to the broth. Here’s how you can make it:

Misua and Patola Soup with Shrimp

Ingredients:

• 1/2 lb shrimp, peeled and deveined (tails on or off, based on preference)
• 1 medium-sized patola (loofah), peeled and sliced into thin rounds
• 4 oz misua noodles (thin wheat noodles)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium tomato, diced (optional, but adds a nice flavor base)
• 4 cups chicken broth (or fish stock, if available)
• 1 tablespoon fish sauce (optional, for extra umami flavor)
• 1 tablespoon soy sauce (for seasoning)
• Salt and pepper, to taste
• 1 tablespoon cooking oil
• 2-3 sprigs fresh parsley or green onions, chopped (for garnish)
• A few drops of calamansi juice or lemon (optional, for a slight tang)

Instructions:

1. Prepare the shrimp:

   • If you haven’t done so already, peel and devein the shrimp. You can leave the tails on or off, based on your preference.

2. Sauté aromatics:

   • In a large pot, heat 1 tablespoon of cooking oil over medium heat.
   • Add the diced onion and garlic, and sauté until they become fragrant and softened (about 2-3 minutes).
   • If you’re using tomatoes, add them now and cook until softened, about another 3 minutes.

3. Cook the shrimp:

   • Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside for later.

4. Make the soup base:

   • Pour in the chicken broth (or fish stock) and bring to a gentle simmer. Add the fish sauce (if using) and soy sauce, and season with salt and pepper to taste. Let it simmer for about 5 minutes to allow the flavors to combine.

5. Add the patola:

   • Add the sliced patola (loofah) to the broth and cook for about 3-4 minutes, or until the patola becomes tender but still slightly crisp.

6. Add the misua noodles:

   • Break the misua noodles into shorter lengths (optional) and add them to the pot. Stir gently and let the noodles cook in the simmering broth for about 2-3 minutes, or until they are fully cooked and soft.

7. Return the shrimp:

   • Add the cooked shrimp back to the pot and stir to combine. Let it simmer for another 2 minutes to ensure everything is heated through and the shrimp are tender.

8. Adjust seasoning:

   • Taste the soup and adjust the seasoning with more salt, pepper, or soy sauce if necessary. You can also add a squeeze of calamansi or lemon juice for a bright, tangy flavor.

9. Serve:

   • Ladle the soup into bowls, garnishing with fresh parsley or green onions for a pop of color and freshness.

Tips:

• Flavor variations: You can add a small piece of ginger to the aromatics for an extra layer of flavor.
• Broth: You can also use a combination of chicken and fish broth if you want a richer taste.
• Vegetable variations: Some people like to add other vegetables such as sayote (chayote) or spinach to the soup for more variety and nutrients.

This soup is light but flavorful, with the natural sweetness of shrimp and the delicate texture of the patola and misua noodles. It’s perfect for a chilly day or when you want something refreshing yet comforting. Would you like any variations or additional suggestions?