Miswang Ebun with Patola

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 6 cups water
• 2 MAGGI Chicken Cubes
• 3 medium patola, peeled and cut into 1/4-inch thick rounds
• 2 ounces miswa noodles
• salt and pepper to taste

Steps

1. 1

   In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.

2. 2

   Add fish sauce.

3. 3

   Add water and bring to a simmer.

4. 4

   Add Maggi chicken cubes and stir until dissolved

5. 5

   Add patola and cook for 2 to 3 minutes or until tender-crisp.

6. 6

   Place egg in a small ramekin and gently slide into hot broth one at a time. Cook on a gentle simmer for 3 to 5 minutes or until white is set. Do not stir until the eggs are set to prevent them from falling apart. Skim off any foam that rises on top.

7. 7

   Add miswa noodles and cook for 1 minute or just until softened.

8. 8

   Season with salt and pepper to taste. Serve hot.