Tuesday, 29 September 2015

Chicken, Patola, and Misua Soup

I've been suffering from IBS for several weeks now, that's the reason why I prefer eating soft food and a little chicken or fish meat. Nilaga and other mildly flavored soup dishes had been in my daily menu.  I'm trying to stay away from hot and spicy dishes or else, all hell breaks loose.

When I get tired of the usual Filipino soup dishes which are mostly nilaga (boiled), tinola, sinigang, I cook noodle soups. I search the world wide web, almost daily, for noodle soup recipes that will not further upset my stomach.  So, for the next few days, you will expect us to be posting some of our noodle soup recipes we've been whipping up in our kitchen.

Let me start with this misua soup that most Filipinos are familiar with- chicken, patola, and misua. Any noodle soup with misua is the Husband's favorite, so it is a good thing to start with this. For those who are not familiar with misua noodles, here is a description from wikipedia :  misua is a very thin variety of salted Chinese noodles made from wheat flour. It originated in Fujian, China. 

How do you eat this kind of Filipino soup dish?  My husband and I would add rice to it (evil grin while nodding)

( http://www.myfresha-licious.com )

Ingredients :
Chicken thighs, skin removed - 5 to 6 pcs
Patola (luffa squash), peeled and diced - 2pcs (1.5ft long)
Misua Noodles - 120g
Chicken bouillon - 1 cube
Garlic, crushed and coarsely chopped - 3 cloves
Onion, diced - 1 medium
Ginger, diced - 1/2 thumb size
Green onion leaves and stems , diced - as desired
Patis (fish sauce) - 4 tbsp or to taste
Black pepper, cracked
Water - 1 1/2 liter

Cooking Procedure:
1. Pare the green skin off the patola, exposing the white flesh. Cut crosswise at a half inches thick.
2. Dump all the ingredients in a pot except for the misua and the patola.  Bring to a boil and slow cook for at least 50 minutes. Check the water level every 20 minutes and add water as needed to maintain the same level of liquid.
3. Throw in the patola and continue to simmer for another 10 minutes.
4. Throw in the misua noodles and continue to simmer for another 10 minutes or until the noodles are cooked.  Adjust taste by adding salt as needed.

Serve with chopped green onion leaves and lime.  

© myFresha-licious (22September2015)


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