Light Patola, Carrot and Togue Miswa Soup

A light shrimp-flavoured broth with vegetables and just enough noodles.

Ingredients

• 358 g whole/untrimmed patola; peel the tough ridges/skin and trim both ends; cut into approximately 1-cm half-moons
• 155 g unpeeled carrots; peel and slice thinly or julienne
• 143 g monggo sprouts/togue; rinse thoroughly and drain
• 60 g Delicious Miswa
• 1.5 L water
• 1½ tsp shrimp/hibi powder, initially
• 1 tbsp cooking oil
• 5 cloves garlic, minced
• 1 medium onion, sliced/chopped
• 15–20 g fresh ginger, peeled and thinly sliced/julienned
• 1 tbsp patis
• ¼ tsp ground black pepper
• 1 whole siling haba, optional
• Salt or additional patis, only after tasting

Method

• Peel and slice patola and carrots. Rinse and drain the sprouts. Measure only 60 g miswa.
• Sauté ginger, garlic and onion in the oil. Add water, shrimp powder, fish sauce, pepper and optional whole chili. Gently simmer 2–3 minutes.
• Add carrots for 3 minutes, then patola for 3–4 minutes, until nearly tender.
• Scatter in miswa gradually and stir gently. Cook about 2 minutes, then add sprouts and continue cooking until heated through and thoroughly cooked.
• Taste and adjust with fish sauce. Serve promptly; add hot water when reheating if the miswa has absorbed too much broth.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗