Cooking Lucid
Misua with Patola and Ground Pork
A light, comforting Filipino noodle soup with delicate misua wheat noodles, tender patola (sponge gourd), and savory ground pork in a clear ginger-garlic broth. Ready in 30 minutes and perfect with steamed rice on the side.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Build the broth base
- 1 tbsp vegetable oil
- 4 garlic cloves (minced)
- 1 medium onion (diced)
- 1 tbsp fresh ginger (grated)
- 6 cups chicken broth
- 2 tbsp fish sauce (patis)
- ½ tsp black pepper
Step 2 — Add pork and patola
- ½ lb ground pork
- 1 medium patola (sponge gourd, peeled and sliced into half-moons; or 1 medium zucchini)
- 1 tbsp fish sauce (more to taste)
Step 3 — Finish with misua noodles
- 2 bundles misua noodles (about 4 oz)
- 2 green onions (sliced)
- Steamed white rice (to serve)
- Calamansi or lemon wedges (optional)
Instructions
- 1
Sauté aromatics and brown the pork
Heat oil in a medium pot over medium heat. Sauté garlic, onion, and ginger until fragrant, about 2 minutes. Add ground pork and cook, breaking it up, until no longer pink and lightly browned, about 5 minutes.
- 2
Simmer the broth with patola
Pour in chicken broth, fish sauce, and black pepper. Bring to a boil, then add patola slices. Reduce heat and simmer 8–10 minutes until the gourd is tender but not mushy.
- 3
Cook the misua and serve
Raise heat to a gentle boil. Add misua noodles and stir to separate — they cook very quickly, in about 2–3 minutes. Taste and adjust seasoning with more fish sauce if needed. Ladle into bowls, top with green onions, and serve hot with steamed rice. Squeeze calamansi or lemon over the top if you like.
Nutrition per serving: 280 cal · 18g protein · 28g carbs · 10g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
