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For those who are not familiar with the vegetable, patola, you are missing out (especially with soups)! Patola, also known as Loofa Squash/Snake Gourd/Sponge Gourd/Chinese Okra, is a kind of vegetable gourd that is popular in Filipino soups. The patola vegetable has a dark green skin on the outside and tender, light green flesh inside. It has a nice chewy texture that is easy to cook and incorporate in any dish. Here in the United States, you could find patola at most Asian and Filipino grocery stores.
My patola soup is almost considered a Misua soup except I used a different kind of noodle: Bean thread vermicelli instead of soft, mushy Misua noodles. I also used dried Shiitake mushroom and its mushroom broth as well as vegetable broth instead of chicken or beef broth.
I topped my patola soup with fried marinated tempeh for added flavor and richness. The soup is perfect for the looming Fall season when temperatures drop and thick clouds roll in.
1 block of Tempeh, sliced (available at most Asian stores and health stores in the US)
This dish is super easy to make, I hope you could give it a try. Let me know what you think of the patola vegetable!