1 8 oz Misua (rice vermicelli)
1 lb ground chicken
hard tofu, cubed
5 pieces garlic cloves, minced
1 medium size onion, chopped
1 large patola, sliced
1 stem green onion, sliced thin
salt and ground pepper to taste
2 knorr chicken cubes
Using a deep pot heat 2 tablespoon cooking oil, saute garlic and onions till golden brown.
Add the ground chicken and saute till golden brown.
Add 5 cups of water and bring to a boil for at least 10 minutes in medium heat.
Once the soup starts boiling season with chicken cubes, salt and ground pepper.
Add the misua and simmer for 2 minutes.
Add the cubed tofu, slices of patola and green onion.
Simmer for 2 more minutes then remove pot from the heat and serve.