Miswa at Bola Bola
Miswa with Squash and Meatballs
As April comes to a close and cold and wet weather permeates in Portland, our soup craving continues. One of the soups I remember having a lot growing up is Miswa at Bola Bola or Meatball Noodle Soup. Miswa is a thin wheat noodle very similar to angel hair. It’s a noodle that can be used in dry applications like Pancit but it is also amazing in noodle soups. This is a dish that is quite easy to make because it doesn’t require you to toil over the stove for hours. You can develop a lot of flavor by browning the meatballs first. This leaves fond at the bottom of the pan that you can further develop by adding aromatics then deglazing to scrape any of the brown bits off, adding flavor to your soup. Another hack is using a bouillon cube which is an instant booster. Add vegetables to make this a more substantial meal. Traditionally this soup has patola or sponge gourd. I’ve also used upo or bottle gourd. Right before serving, you add the Miswa noodles. Whether dry or fresh, this cooks quickly in the soup. I love leafy greens too so I also throw in bok choy or gai lan. You can eat this by itself or add a little steamed rice, because why not?!
As we close out Filipino Food Month, we wanted to say THANK YOU to you and to our friends that contributed (@baonkainan @brrraaady) and also joined us in cooking Filipino food this month (@ngaloppo @ehow.eats @here.portland). We hope that we inspired you to try something new with the recipes and stories we’ve shared. For us, Filipino Food isn’t just for the month of April. It’s 24/7, 365 so stay tuned for more from us in the coming months.
♥️Tricia
INGREDIENTS
MEATBALLS
1.5 lb Ground Pork
3 cloves Garlic, finely chopped
1/2 White or Yellow Onion, finely chopped
2 stalks Scallions, finely chopped
1 tsp Salt
1 tsp Black Pepper
1-2 tbsp Fish Sauce
1 egg
MISWA SOUP
Miswa Noodles, fresh or dried*
2 1/2 - 3 cups Patola (sponge gourd) or Upo (bottle gourd), cut in rings or 1/2 inch dice depending on preference*
2-3 Baby Bok Choy, rinsed with the root cut, quartered lengthwise
1 medium White or Yellow Onion, finely chopped
1 tbsp Ginger, peeled and finely chopped
2 cloves Garlic, finely chopped
6-8 cups Chicken Stock, Water or a combination
2-3 tbsp Neutral Oil
GARNISH
6 cloves Garlic, finely chopped and fried to a crisp
2 stalks Scallions, finely chopped
NOTE: This recipe serves 4-5 people.
*MISWA NOODLES - These are thin wheat noodles, sometimes referred to as vermicelli noodles or Asian angel hair. It has a milky opaque color when cooked. I prefer using fresh Miswa noodles but dried ones work as well.
* PATOLA or UPO - Patola is the traditional squash or gourd used in this recipe. It is sliced in round rings for this recipe. It is also called Loofa/Luffa or Sponge Gourd. In a pinch, Upo or Bottle Gourd can also be used as it may be more accessible. If using Upo, since the body of it varies, cut it into 1/2 dice, removing the seeds and the spongy core.
METHOD
STEP 1
PREPARE THE MEATBALLS
In a large mixing bowl, Add the ground pork, onion, garlic, scallions and egg. Mix thoroughly until the mixture if fully incorporated. Season with salt, pepper and fish sauce.
TIP: To test for seasoning, fry a small piece of the mixture in a pan until cooked. Taste and make any seasoning adjustments as needed.
STEP 2
BROWN THE MEATBALLS.
In a large dutch oven or stock pot, heat up some neutral oil. When oil is hot, place the meatballs in an even layer, making sure there is space around them so they can be easily flipped. When the first side has browned (2-3 minutes), brown the other side then remove from pan and set aside.
NOTE; The meatballs may not be fully cooked inside, that’s ok. They will finish cooking in the soup broth.
STEP 3
MAKING THE SOUP
Using the same dutch oven or stock pot, add neutral oil as needed. On medium heat, sauté the onions until translucent then add the ginger and garlic. When the mixture is fragrant, add the boullion cube and mix into the aromatics. Deglaze with 1/2 cup of stock or water and scrape the bottom of the pan to loosen any debris left over from the meatballs then add the remaining liquid, the meatballs and bring to a boil. Once boiling, turn the heat down to a simmer and add the squash or gourd of choice and cook until tender.
Once tender, add Miswa noodles and bok choy and cook in broth until noodles are ready.
TIP: The cooking time can vary depending on the noodles used. This is a shorter time for fresh noodles. Just stir periodically and check for doneness.
STEP 4
SERVING THE MISWA.
Serve in small bowls and garnish with fried garlic and scallions. Eat while hot and enjoy!
