Shanghai Misua Soup


  1. Scoop every tablespoon of shanghai into balls and dredge in flour then fry in hot oil. Set aside.
  2. Using the same oil in a deep pot, sauté onion and garlic. Add chicken balls and chicken stock. Simmer covered for about 6 minutes.
  3. Add patola and continue to cook for about 3 minutes or until tender. Add misua and cook for 3-5 minutes, stirring continuously. Season with patis and pepper.
  4. Stir in green onion before serving.

Makes 6 servings.