How To Cook Miswa Patola Soup

Miswa Patola Soup

Miswa Patola Soup is a good tasting vegetable soup with fine noodles known as miswa , most enjoyed during rainy days. I cooked this dish many times when my own patola (loofah) plant in the backyard gave me the freshest tasting patola fruits after the rest of the harvest was shared with my neighbors, but nowadays, I just buy patola when in season from my vegetable dealer. When the patolas are freshly harvested, they are the best to use in cooking a great tasting Miswa Patola Soup.

Here is my version of this popular vegetable soup. 

Ingredients:

2 Tablespoons olive oil
1 Tablespoon minced garlic
2 pieces small onions, chopped
1 Tablespoon shredded ginger
100 grams fresh shrimp meat, cleaned
8 cups plain water
2 pieces Knorr chicken cubes
2 medium-sized patola (loofah), cut into chunks
2 bundle miswa (fine noodles)
1 teaspoon salt
Some freshly ground black pepper to taste
2 whole fresh eggs, beaten

Procedure:

Saute in olive oil the garlic, onions, ginger and when fragrant add the shrimps.

When the shrimps are nicely colored add the water, cover the pot and bring to boil.

When boiling add the chicken cubes, the patola, salt and pepper and then cover the pot and bring to boil again then lower heat to just simmer until the vegetables are cooked. 

At this point add the miswa and cook further for 2 minutes. Adjust the seasonings then turn off fire. 

Using a strainer add the eggs in the hot soup then cover for a minute to cook the eggs. 

Serve the soup hot. 

Enjoy!

Ingredients of Miswa Patola Soup

Cooking the Miswa Patola Soup

Adding Eggs to Miswa Patola Soup