Patola soup brings back childhood memories. It’s so common and ordinary, that you hardly find it served in any restaurant. It’s relative has become very popular as a body scrub when it is dried (natural body scrub luffa).
When my mother used to serve this dish to us, it was served as a soup. She also dressed it up by adding a very small handful of misua noodles before it was served. She also did something sneaky by placing small boiled pieces of pigs brain too, which was really tasty.
I placed some wine and increased the ginger to remove the earthy taste of the patola.
Patola Soup
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Loading...Simple yet delicious soup made with patola (luffa acutangula), chunks of chicken thigh fillet and optional misua noodles.
Ingredients
- 1 chicken thigh fillet (150 grams), cut into ½-inch pieces
- 2 tablespoons cooking oil
- 1 teaspoon garlic, chopped
- 1 small onion (¼ cup), chopped
- 1 tablespoon ginger, sliced julienne
- 2 tablespoons mirin or sake or Chinese rice wine
- 4 cups chicken broth or water
- 1 teaspoon fish sauce (patis)
- ¼ teaspoon freshly ground black pepper
- salt to taste (but start with ¼ teaspoon)
- 1 cube chicken bouillon (seasoning)
- 1 patola (luffa acutangula, the variety that has ridges), cut off ends, peel and slice into ½-inch rounds
Instructions
In a 8 cup saucepan over medium fire, pour in the cooking oil and add the garlic.
Sauté the garlic untill very light tan.
Add the onions and continue sautéing untill the onion is limp and transparent.
Add the ginger, sauté for 1 minute.
Put in the sliced chicken pieces and continue sautéing for 1 minute.
Add ½ of the wine and sauté for another minute.
Add the broth or water and bring to a simmer; add a chicken bouillon cube if using water.
Continue simmering for about 15 minutes.
Season with fish sauce (patis), pepper and salt to taste.
Add the sliced Patola and the other half of the wine and simmer for about 3 minutes.
Optional step for misua noodles
If you want to put misua noodles, this is the point that you put it in.
All you need is a very small handful since the misua noodles absorb so much of the soup; so be very careful.
Simmer for 2 minutes, then serve.
Notes
Serve hot.
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