Loofah Soup (Patola na may Miswa)

Long before loofah became a “beauty product” I’ve always know it as a vegetable. Before it was marketed as a “natural exfoliating scrub” I was consuming it as a soup with some curious noodles called miswa (Extra Thin Flour Vermicelli).

With all the rich food that came with Christmas having this soup is a welcome break. It is light and leaves you feeling quite refreshed. Loofah is a type of melon after all.

I wasn’t really planning on writing a post about this dish that is why I intentionally did not take a photo of the fresh loofah. I have already peeled and sliced my loofah before I realised that some people might actually find this interesting. I found some photos in a blog called Wandering Chopsticks.

Loofah Soup (Patola na may Miswa)

2-3 cloves garlic chopped
1 medium onion chopped
Mince meat of your choice or dried shrimps
1 fresh loofah sliced
1 bunch miswa (Extra thin flour vermicelli)
4-5 cups Water or stock
Fish sauce or sea salt
A bit of black pepper
Oil

1. If you are using dried shrimps make sure it is soaked in warm water for about an hour. If you are using meat heat up some oil in a pot and stir fry the minced meat until cooked. Set it aside.
2. Add a bit more oil in the pot if needed. Fry the garlic until golden brown.
3. Add the onions and cook until translucent.
4. Add the meat back in or the re-hydrated shrimps.
5. Add the sliced fresh loofah and stir fry.
6. Add some of the fish sauce/sea salt.
7. Add the stock/water and bring to a boil.
8. Adjust the taste.
9. Add the miswa noodles. Simmer for about five minutes.
10. Serve hot on its own or with some freshly cooked jasmine rice.