Patola Misua Soup

When looking for a side dish for a quick lunch or dinner, this Patola Misua soup recipe only takes 20 minutes from start to finish. It is simple with a handful of ingredients, easy on the budget, and a tasteful addition to your weekly menu. For those living in the US or Canada, this vegetable is called the luffa or Chinese okra and can be found in the fresh sections of Asian supermarkets. It is high in fiber, manganese, Vitamins A and C. This Filipino recipe uses ground pork but shrimps can be used or added as an alternative. Don’t go heavy on the misua since this will absorb a lot of the soup and overpower the rest of the ingredients. In case too much misua was added, add more broth to even it out and season to taste. Serve very hot and top with extra fried garlic. For another great soup recipe that uses shrimp or prawns, you might want to check out or Prawn Molo Soup recipe here.

Patola Misua Soup

Print Recipe
Serves: 4 Cooking Time: 20 minutes


  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 small white onion, chopped
  • 1/2 cup ground pork
  • 5 cups chicken broth
  • 1 medium patola (chinese okra), sliced 1/4 inch thick
  • 1 oz. misua noodles
  • 1/2 tablespoon fish sauce
  • Salt and pepper, to taste



In a soup pot, sauté garlic and onions in oil.


Add ground pork and cook until brown.


Add chicken broth, bring to a boil then lower fire to simmer for 5 minutes.


Add patola and simmer for 3 minutes or until soft.


Add misua and fish sauce and cook for another 2 minutes.


Season to taste.


Serve hot.


Adjust amount of misua according to preference as it will absorb a lot of the liquid.

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