Miswang Ebun with Patola

This post is sponsored by Maggi. All opinions are my own.

Miswang Ebun with Patola is a hearty, comforting soup that is easy to make and budget-friendly. It is nourishing and satisfying, whether for a cold day or when you want a quick meal fix.

After months of extreme Texas heat, I'm happy to report that our local weather is finally cooling down. I'm grateful for the refreshing chill in the air and thankful for the excuse to slurp through my favorite noodle soups like sotanghon bola-bola, chicken sopas, pancit lomi, and miswa patola EVERY day.

Miswang Ebun with Patola is a Kapampangan soup made with poached eggs (ebun), wheat noodles (misua), and sponge gourd (patola). It's simple, quick to cook, and budget-friendly, yet heart-warmingly delicious and nutritious.

For variety, you can also try misua and patola with ground pork. It's easy to make and just as tasty!

Ingredient notes

• Oil- for sauteing
• Aromatics- onion and garlic provide a flavor base for the soup
• Fish sauce- for a salty and umami taste
• Maggi Magic Chicken Cube- gives the soup a meaty boost
• Seasonings- salt enhances flavor, and pepper brings a touch of zing
• Patola- also known as sponge gourd or luffa. Technically, it is a fruit, but it is mainly consumed as a vegetable and used in various cooking methods. It has a long cylindrical shape, mildly sweet taste, and tender, somewhat slimy texture similar to okra
• Eggs- provide the protein in the dish. You can beat the eggs to form silky ribbons in the soup or poach them whole in the broth.
• Miswa- also called vermicelli noodles, are thin wheat flour noodles that originated in China. They have a very delicate texture and require little time to cook.

How to prepare patola

• Choose a young patola, as mature ones tend to be tough and fibrous. The gourd should feel firm and heavy. Check by snapping it by the fin; it should snap crisply to indicate freshness.
• Peel the rough, green skin with a vegetable peeler rather than a knife to avoid shaving off too much flesh. 

How to make Miswang Ebun with Patola

1. Saute onions and garlic in a wide pan over medium heat until softened. Add fish sauce.
2. Add water and bring to a simmer. Add Magic Sarap and stir until dissolved.
3. Cook patola until almost done.
4. Place an egg in a small ramekin and gently slide it into hot broth one at a time. Cook until the white is set. The water should be a gentle simmer, not boiling. Do not stir until the eggs are set to prevent them from falling apart. Skim off any foam that forms on top.
5. Cook miswa noodles just until tender. Continue to simmer until the patola is tender.
6. Season with salt and pepper to taste.

How to serve and store

• Miswa patola with poached eggs is best enjoyed when freshly cooked, as the noodles tend to soften and absorb most of the liquid as they stand.
• Serve it for lunch or dinner with steamed rice and your favorite fried fish, like crispy fried smelt, or grilled meat, such as toyomansi pork chops or inihaw na liempo.
• Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
• Reheat in a saucepot over medium heat, adding more water or broth to loosen consistency.