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Ginisang Patola Misua
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5 from 1 vote

Ginisang Patola with Misua

Ginisang Patola with Misua is a comforting Filipino soup made with tender luffa, delicate misua noodles, savory pork, and shrimp, all simmered in a flavorful broth.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Vegetable Recipe
Cuisine: Filipino
Keyword: ginisang patola with misua, luffa with misua
Servings: 4 servings
Calories: 214kcal
Author: Manny

Ingredients

  • 1 pc large patola luffa
  • 100 grams pork cut into small cubes
  • 100 grams shrimps shelled (save the shell and head)
  • 2 rolls misua Chinese Vermicelli noodles
  • 1 pc onion chopped
  • 3 cloves garlic minced
  • 2 Tbsp. fish sauce patis
  • 4 cups water
  • 1 tsp MSG or granulated seasoning optional
  • salt to taste
  • 2 Tbsp. cooking oil

Instructions

How to cook ginisang patola with misua:

  • Peel the patola, slice into thick roll pieces. Set aside.
  • Make shrimp juice by pouring 1/2 cup hot water on the shrimp shells and heads. Using a sieve, separate the shells and heads of the shrimp and collect the liquid. The liquid is the shrimp juice.
  • Saute garlic until brown, add onion and when it becomes soft, add the pork.
  • Saute again for 2 minutes, add 1/2 cup water and cover. Cook until the pork is tender.
  • Add shrimp and patis. Stir. Then pour in shrimp juice. Stir gently until it boils. Add the patola and MSG.
  • When patola is almost cooked, add the misua. Cook again for about 2 minutes and serve hot.

Notes

Cooking Tips:

Don’t Overcook the Misua

Misua cooks very quickly and can become mushy if left too long in the pot. To maintain the perfect texture, add the noodles in the last few minutes of cooking and keep an eye on them. Once they soften, turn off the heat to prevent them from overcooking in the residual heat.

Maximize Flavor with Shrimp Juice

Instead of discarding the shrimp heads and shells, use them to make shrimp juice by steeping them in hot water. This simple technique adds a rich umami flavor to the broth, enhancing the overall taste of the dish. It’s an easy way to boost flavor without additional ingredients.

Add Patola at the Right Time

Patola softens quickly, so be mindful not to add it too early in the cooking process. For a tender yet firm texture, add the patola just before the noodles and let it cook for a few minutes until it absorbs the flavors of the broth. This ensures the patola retains its shape and texture without becoming too soft.