As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Are Misua and Patola?
Misua is a very thin type of vermicelli noodle made of flour. While there are many noodles out there that are referred to as vermicelli, misua is unique in how thin it is. It is almost as thin as human hair.
Patola is an Asian vegetable that is also called ridge gourd. It's similar to a zucchini squash, though it has ridges.
In this recipe, misua and patola are combined with meatballs to make a delicious soup.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
- 2 ounces misua noodles, available at Asian stores
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 5 cloves garlic, chopped
- 1 small onion, chopped
- 2 patolas (ridge gourds), peeled and sliced
- Salt and pepper to taste
- 1 cup fully cooked frozen beef meatballs, thawed and cut into halves (you can find frozen meatballs at any grocery store)
- In a pot, heat oil over medium heat.
- Sautee the garlic and onions until the garlic is brown and the onions are translucent.
- Add the chicken broth and bring it to a boil.
- Lower the heat and add the patolas. Simmer for about 5 minutes, until tender.
- Add the fully cooked, thawed meatballs and the misua noodles. Simmer for another 5 minutes, or until noodles are tender.
- Add salt and pepper to suit your taste.
- Instead of meatballs, use ground pork or shrimp.
- Use fish sauce instead of salt (but then use unsalted chicken broth or just plain water).
- Stir in beaten egg before serving.
- Garnish with chopped green onions, toasted garlic, or sliced hard-boiled eggs.