Misua and Patola Soup with Shrimp: A Filipino Comfort Classic

A light, savory broth filled with tender sponge gourd, silky misua noodles, and succulent shrimp—this soup is a warm hug in a bowl

Introduction: A Bowl That Feeds the Soul

This Misua and Patola Soup with Shrimp is a beloved Filipino dish often served on rainy days, quiet evenings, or when someone needs a little extra care. Misua noodles are ultra-thin wheat threads that cook in seconds, while patola (sponge gourd) adds a gentle sweetness and velvety texture. Shrimp brings protein and flavor, and the broth—seasoned with garlic, onion, and fish sauce—is light yet deeply satisfying.

Whether you’re new to Filipino cuisine or grew up with this soup on your family table, it’s a dish that’s easy to make and hard to forget.

Ingredients Breakdown

Let’s explore what makes this soup so nourishing and flavorful:

Protein:

• Shrimp (½ lb, peeled and deveined)
  Adds sweetness and umami—cooks quickly and stays tender.

Optional: Use small prawns or chopped fish fillet.

Aromatics:

• Onion (1 small, finely chopped)
  Adds sweetness and depth.
• Garlic (3 cloves, minced)
  Adds warmth and savory flavor.
• Vegetable oil (2 tbsp)
  Used for sautéing and building flavor.

Tip: Use a neutral oil like canola or sunflower.

Broth Base:

• Chicken or shrimp broth (4 cups)
  Forms the savory foundation—use homemade or store-bought.
• Fish sauce (2 tbsp)
  Adds saltiness and depth—essential in Filipino cooking.
• Salt and pepper (to taste)
  Balances and enhances all flavors.

Optional: Add a dash of soy sauce or calamansi juice for variation.

Vegetables:

• Patola (1 medium, peeled and sliced into rounds)
  Mild and tender—absorbs the broth beautifully.

Substitute: Zucchini or chayote if patola isn’t available.

Noodles:

• Misua noodles (8 oz)
  Ultra-thin wheat noodles—cook in seconds and add silkiness.

Tip: Stir gently to avoid clumping.

Garnish:

• Green onions (chopped)
  Adds freshness and color.

Optional: Add fried garlic or crispy shallots for crunch.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

In a large pot:

• Heat vegetable oil over medium heat.
• Sauté onion and garlic until fragrant and translucent (about 2–3 minutes).
• Add shrimp and cook until pink. Remove and set aside.

Tip: Don’t overcook shrimp—they’ll finish in the broth later.

Step 2: Build the Broth

Pour in chicken or shrimp broth.

Stir in fish sauce.

Bring to a gentle boil.

Optional: Add a bay leaf or ginger slice for extra depth.

Step 3: Add the Patola

Add patola slices.

Simmer for 3–4 minutes, until tender but not mushy.

Tip: Patola cooks quickly—don’t overboil.

Step 4: Add the Misua

Gently stir in misua noodles.

Cook for 2 minutes, until soft and separated.

Optional: Add more broth if soup thickens too much.

Step 5: Combine and Season

Return cooked shrimp to the pot.

Simmer for 1 minute to reheat.

Taste and adjust seasoning with salt and pepper.

Optional: Add a splash of sesame oil or chili flakes.

Step 6: Serve

Ladle soup into bowls.

Garnish with chopped green onions.

Serve hot with:

• Steamed rice
• Pandesal (Filipino bread rolls)
• Fried tofu or lumpia

Presentation Tip: Serve in deep bowls with a wedge of calamansi or lime.

Serving Suggestions

Perfect for:

• Weeknight dinners
• Sick days
• Light lunches
• Family gatherings

Pair with:

• Jasmine rice
• Pickled vegetables
• Soy dipping sauce

Tip: Serve with a side of sautéed greens for a complete meal.

Variations to Try

Want to make it your own? Try these delicious twists:

Chicken Misua

Use shredded chicken instead of shrimp.

Vegetarian Version

Use vegetable broth and tofu cubes.

Mushroom Misua

Add shiitake or oyster mushrooms for umami.

Spicy Kick

Add chili oil or sliced red chilies.

Garlic Boost

Top with fried garlic chips for crunch and aroma.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare broth and patola up to 1 day in advance.
• Refrigerate: Store leftovers in airtight container for up to 3 days.
• Freeze: Freeze broth and patola (without noodles) for up to 1 month.

Tip: Add fresh misua when reheating to avoid soggy noodles.

Nutrition Notes (Per Serving, ~1 of 4)

• Calories: ~220
• Protein: ~18g
• Carbohydrates: ~20g
• Fat: ~8g
• Sugar: ~2g
• Sodium: ~600mg
• Fiber: ~2g

This soup is:

• Light and nourishing
• Gluten-friendly (check misua brand)
• Comfort food approved
• Perfect for all seasons

Final Thoughts

This Misua and Patola Soup with Shrimp is more than just a recipe—it’s a taste of Filipino warmth and tradition. Whether you’re serving it to loved ones or savoring a bowl solo, it’s guaranteed to soothe and satisfy.