Try This Misua and Patola Soup with Shrimp Recipe
Looking for a cozy bowl of comfort that’s nourishing, simple, and deeply flavorful? Look no further than this Misua and Patola Soup with Shrimp. A traditional Filipino dish beloved for its lightness and heartwarming flavor, this soup is perfect for chilly nights, lazy weekends, or anytime you need something easy and soothing.
Soft misua noodles, tender shrimp, and delicate slices of patola (sponge gourd) simmer in a ginger-laced broth that’s as soul-soothing as it is delicious.
Why I Love This Recipe
This dish is everything I want in a one-pot meal—quick, nourishing, and subtly packed with flavor. The misua noodles cook in just minutes, absorbing all the broth’s savory goodness. Patola adds a soft, almost silky texture, while the shrimp brings gentle seafood sweetness. A bit of garlic, onion, and ginger builds a fragrant base that’s warming without being heavy.
It reminds me of dishes like Cajun Chicken Sausage Gumbo, but with a lighter, more refreshing profile—perfect for when you want something wholesome yet satisfying.
Ingredients
- Misua noodles
- Shrimp, peeled and deveined
- Patola (sponge gourd), peeled and sliced
- Garlic, minced
- Onion, chopped
- Ginger, sliced or minced
- Chicken or vegetable broth
- Salt and pepper, to taste
- Green onions, sliced, for garnish
Ingredient Tips & Swaps
- Misua Noodles: These super-thin wheat noodles cook fast. If unavailable, substitute with angel hair pasta.
- Patola: Also called luffa or sponge gourd, patola has a soft, cucumber-like texture. Zucchini is a mild substitute.
- Shrimp: Medium to large works best. You can also use fish fillets or tofu for a pescatarian or vegetarian twist.
- Broth: Chicken broth adds depth, but vegetable broth works well too.
Instructions
1. Build the Aromatics
Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until soft and fragrant.
2. Cook the Shrimp
Add shrimp to the pot and cook until pink and just opaque. This takes about 2–3 minutes.
3. Add the Broth
Pour in your chicken or vegetable broth and bring to a gentle boil.
4. Simmer with Patola
Add the sliced patola and simmer until tender, about 5–7 minutes.
5. Cook the Misua
Add the misua noodles and simmer for 1–2 minutes—just until they soften. Don’t overcook.
6. Season & Garnish
Taste and adjust with salt and pepper. Ladle into bowls and top with sliced green onions.
Tips for Success
- Prep ahead: Slice patola and clean shrimp before starting for a smooth workflow.
- Don’t overcook shrimp—they turn rubbery fast.
- Use low-sodium broth so you can season to your taste.
Serving Suggestions
This soup makes a beautiful light meal on its own or as a starter. For a complete meal, try pairing it with:
- A Light Tangy Chicken Salad for a refreshing balance.
- Instant Pot Lasagna if you want a cozy, hearty second course.
- Turkey Wings for a soul-food inspired duo.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days. Reheat gently to avoid overcooking noodles or shrimp.
- Freezer: Best enjoyed fresh. Misua softens too much when frozen.
More Recipes You’ll Love
If you’re a fan of light and cozy meals:
- Tomato Skillet with Okra and Sausage – another quick stovetop favorite.
- Cajun Chicken Gumbo – perfect for a Southern-style soup swap.
Final Thoughts
This Misua and Patola Soup with Shrimp is light enough for a midday meal yet satisfying enough for dinner. Simple, fresh, and deeply comforting, it’s one of those recipes that feels like home in a bowl. A must-try for fans of noodle soups and Filipino cuisine alike.
Let me know if you give it a try—and don’t forget to share your favorite toppings or twists! Follow along for more soulful, easy recipes from the heart.
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