Filipino Patola Soup with Misua

This is a great-tasting Filipino noodle soup especially on a cold, rainy day. Serve immediately with rice or bread.

Step: 1

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add prawns; cook and stir until starting to turn color, about 2 minutes. Add fish sauce and pepper; cover and cook until slightly reduced, about 2 minutes.

Step: 2

Pour chicken broth into the skillet with prawns. Cover, reduce heat, and simmer until flavors begin to combine, about 2 minutes. Add patola; re-cover and cook until mostly softened, about 5 minutes. Add misua noodles; let simmer until tender yet firm to the bite, about 2 minutes.

Per Serving: 302 calories; protein 13.1g; carbohydrates 41.1g; fat 8.7g; cholesterol 64.9mg; sodium 2097.8mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.