HEARTY MISUA with PATOLA ! Thin noodle & sinqua.
Filipino’s everyday fave.. You can never separate those two ! And what an extra treat to add chinese celery, carrot, veggie meat ball & portobello mushroom in it ! Comforting noodle soup ! Substitute the mushroom with what you have in your area.
▪︎ 4-6 cloves garlic, crushed & minced
▪︎ 2 pieces of shallots or medium onion, diced
▪︎ about 2 to 3 inches knob of ginger, crushed, diced or minced
▪︎ 1 medium tomato, diced
▪︎ 1/2 cup chopped up portobello mushroom or your choice of mushroom
▪︎ 2 stems of chinese celery, diced
▪︎ 1 small carrot, grated
▪︎ several veggie meatballs, may substitute with your choice of meat alternative
▪︎ 1 medium patola or “sinqua squash”, peeled & sliced crosswise 1/2 inch
▪︎ vegan bouillon or substitute with the following seasonings for added flavor : 1 tsp coconut sugar, few dashes of each onion powder, natural mushroom powder & garlic powder, few drizzle of light soy sauce or tamari
▪︎ few pinches ground black pepper & Himalayan salt to taste
▪︎ 3 to 4 cups water
▪︎ 1/ 2 to 1 handful bundle of thin chinese noodle or “misua”
▪︎ 1 tbsp vegetable oil
▪︎ Heat up pot in medium heat for few mins and pour vegetable oil then saute garlic for about half a min. Add ginger then shallots or onion & tomato. Saute til tomato quite soft.
▪︎ Add in mushroom, chinese celery & seasonings and saute for about a minute or two for the flavor to come out.
▪︎ Add water, cover pot and bring to a boil. Lower down the heat and start adding the veggie meatballs and simmer covered til almost cooked.
▪︎ Add in carrot, patola & thin noodle, black pepper & salt then stir and simmer for few minutes.
▪︎ Best when served warm. You may add chopped green onions before serving. Good for about 3 to 4 people. Asians love this with warm rice.