Chicken Soup with Patola Recipe

Directions:

1. Prepare the Aromatics:
   Heat a small amount of oil in a large pot over medium heat.
   Sauté the garlic, onion, and ginger until fragrant and the onion turns translucent.
2. Cook the Chicken:
   Add the chicken pieces to the pot and lightly brown them on all sides.
   Season with fish sauce and cook for 2 minutes to let the flavors blend.
3. Simmer the Soup:
   Pour in 5-6 cups of water (enough to cover the chicken).
   Add the chicken bouillon cube and bring the mixture to a boil.
   Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is tender.
4. Add the Vegetables:
   Stir in the sliced patola and cook for 2-3 minutes until slightly tender.
   Add the pechay and let it wilt for 1-2 minutes.
5. Cook the Misua:
   Gently add the misua noodles to the pot and cook for 2-3 minutes, stirring occasionally to prevent sticking. Be careful not to overcook the noodles.
6. Season the Soup:
   Taste the broth and adjust the seasoning with salt, pepper, and liquid seasoning (if using). Add sugar if you prefer a hint of sweetness.
7. Serve:
   Ladle the soup into bowls and garnish with chopped spring onions.

This comforting and hearty dish is perfect for cold days or when you’re craving a warm, nourishing meal. Serve it with steamed rice for a more satisfying experience. Enjoy!