Miswang Ebun with Patola
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 6 cups water
- 2 MAGGI Chicken Cubes
- 3 medium patola, peeled and cut into 1/4-inch thick rounds
- 2 ounces miswa noodles
- salt and pepper to taste
Instructions
- 1
In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- 2
Add fish sauce.
- 3
Add water and bring to a simmer.
- 4
Add Maggi chicken cubes and stir until dissolved
- 5
Add patola and cook for 2 to 3 minutes or until tender-crisp.
- 6
Place egg in a small ramekin and gently slide into hot broth one at a time. Cook on a gentle simmer for 3 to 5 minutes or until white is set. Do not stir until the eggs are set to prevent them from falling apart. Skim off any foam that rises on top.
- 7
Add miswa noodles and cook for 1 minute or just until softened.
- 8
Season with salt and pepper to taste. Serve hot.