Chicken Soup with Misua and Patola

Ingredients for Chicken Soup with Misua and Patola

• 6 to 8 oz chicken breast
• 7 cups water, divided
• 3 tablespoons cooking oil
• 3 cloves garlic, crushed
• 1 medium yellow onion, chopped
• 1 Knorr chicken cube
• 1 small patola, sliced crosswise
• 1 cup hot pepper leaves
• 2 oz miswa flour noodles
• 1/2 cup scallions, chopped
• 2 tablespoons fish sauce
• 1/4 teaspoon ground black pepper

How to cook Chicken Soup with Misua and Patola

1. 1.Boil chicken in 5 cups water over medium heat for 15 to 18 minutes. Remove, cool, shred, and reserve the stock.
2. 2.Sauté garlic in oil until light brown, then cook onion until tender. Add shredded chicken and sauté 2 minutes.
3. 3.Add reserved stock, remaining water, and chicken cube. Cover and simmer over medium heat for 12 minutes.
4. 4.Add patola and hot pepper leaves; cook 5 minutes. Add miswa and cook 2 minutes.
5. 5.Stir in scallions, fish sauce, and pepper; cook 2 minutes and serve.