Tofu Balls With Miswa And Patola Recipe

Looking for plant-based alternatives to your favorite meat cuts? Tofu will do the job perfectly. Tofu, derived from the Mandarin doufu, which means “bean ferment or curd,” is the result of curdling and hardening soy milk. This procedure produces a wide range of textures, making tofu one of the most flexible substances you’ll ever come across. From super mushy to extra firm, there’s a tofu for any recipe you can dream of, not to mention its nutrient-dense characteristics! Tofu is delicious in a variety of ways, whether as a snack, a main course, or a side dish to a meal. Tofu balls with miswa and patola are one of the best examples of this!

If you’re looking for comfort cuisine with a more healthful twist, go no further. This tofu balls with miswa and patola dish meets all of your requirements! This stew will be the soothing refresher you need, with light but tasty tofu balls and a thick, deep broth. On rainy days, especially, a taste of this delectable soup can transport you into a trance.

Almondigas vs. Tofu Balls with Miswa and Patola

The combination of miswa and patola is not unusual. Many Filipinos use this simple, no-frills match on a regular basis and consider it a go-to in the kitchen when we want something quick. This soup is known as almondigas in the Philippines. Our meatballs with miswa and patola are inspired by a popular Mexican recipe that includes meatballs, chicken stock, and green beans. Almondigas is homely and comforting, and it will instantly inspire nice sentiments in your loved ones.

Our miswa and patola tofu balls are likely to do the same! Our tofu balls, made with firm tofu and green onions, are lovely to bite into alongside savory, thin strands of miswa. These noodles, which represent long life, go especially well with the somewhat sweet and silky patola, or loofa. Overall, this recipe is everything you love about almondigas – only healthy! If you don’t want the heaviness of ground beef, tofu balls are a delicious and healthful option.

How to Make Miswa and Patola Tofu Balls

Making tofu balls with Misawa and patola is a simple task. The cooking procedure can be divided as follows:

Preparing the Tofu Balls

Press your firm tofu down to drain any extra liquid. Mash them in a bowl with your egg, green onions, onions, flour, salt, and ground black pepper. Incorporate these parts thoroughly, making sure they are practically melded together. Form them into balls once they’ve been thoroughly combined.

The next step in preparing tofu balls is to fry them! While you can use either a conventional pan or an air fryer, the following steps assume the former. Regardless, either method is effective. After heating some cooking oil in a pan, fry your tofu balls until the outside is a medium brown hue. Remove the balls from the pan and set them aside when they reach that color.

Creating the Broth

We are already making wonderful broth for your tofu balls. You may reheat the tofu balls in a pot with part of the oil you used to fry them. Sauté your garlic until it begins to brown. Then, add the onions and sauté until they soften. After that, add 5 cups of water to the pot and bring it to a boil.

For a richer taste, add your Knorr Shrimp Cube and tofu balls next. Allow this mixture to cook for 3 to 5 minutes.

Introducing Patola and Misawa

Are you becoming hungry? We’re almost finished! Cook for 5 minutes after adding your loofa or patola. Then, add your miswa to the pot rapidly. Miswa is added last because it just takes a few minutes to cook and leaving it in for too long may cause your noodles to become mushy. Season your miswa and patola to taste with fish sauce and ground black pepper.

Place your miss in a serving bowl and garnish with chopped green onions. Now you and your family may enjoy delicious tofu balls with Misawa and patola! Please let us know what you think!

Tofu Balls with Ingredients Other Than Miswa and Patola

One great thing about this recipe for tofu balls with Misawa and patola is that the ingredients are easy to find. But if you find that you have trouble with some, don’t worry! Here are a few things you can do instead or instead of.

Misua: These long, stringy noodles are a Filipino favorite and stand for long life. If you can’t find Misha, sotanghon noodles, which are just as thin but more see-through, will often do the job. Rice noodles, which are called bihon, are also a good choice and can be found in many stores.

Patola: If you can’t find patola at your food store, you can use zucchini slices, upo, or sayote instead. These three options have the same smooth feel that Patola is known for. They also have that warm, slightly sweet flavor that we all know and love from loofa.

Balls of tofu: Lastly, if you can’t find solid tofu, you might want to try tempeh. Tempeh is also made from soy, but it generally has other grains in it as well. This makes it higher in fiber and protein and gives it a feel that is sometimes more like meat. Tempeh is another great alternative to meat that can be made into meatballs. Mushrooms are another choice. Fantastic fungi have a feel like tofu and come in many different shapes and types. These will go well in your miswa soup and give it a unique, smokey flavor that you and your family will enjoy.


  • ▢3 ounces misua
  • ▢1 Knorr Shrimp Cube
  • ▢1 patola sliced
  • ▢1 bunch green onions chopped
  • ▢4 cloves garlic chopped
  • ▢1 onion minced
  • ▢Fish sauce and ground black pepper to taste
  • ▢5 cups water
  • ▢½ cup cooking oil

Tofu Ball Ingredients:

  • ▢1 lb. firm tofu
  • ▢1 egg beaten
  • ▢1 carrot minced
  • ▢3 tablespoons green onion minced
  • ▢1 onion minced
  • ▢6 tablespoons all-purpose flour
  • ▢1 teaspoon salt
  • ▢1/4 teaspoon ground black pepper


  • Start making the tofu balls by pressing the tofu to drain excess liquid. Mash it in a bowl and then add all the tofu ball ingredients. Mix well. Mold into balls. Note: you have the option to fry this in oil or to use an air fryer. This recipe suggests frying these in oil.
  • Heat cooking oil in a pan. Fry the tofu balls until the exterior part turns medium brown. Remove from the pan. Set aside.
  • Heat 3 tablespoons of cooking oil in a pot. (Note: you can utilize some of the oil used to cook the tofu balls.)
  • Saute garlic until it starts to brown. Add onion. Cook until the onion softens.
  • Pour water into the pot. Let it boil.
  • Add Knorr Shrimp Cube and fried tofu. Cook for 3 to 5 minutes.
  • Add patola. Cook for 5 minutes.
  • Put the miswa into the pot. Stir and season with fish sauce and ground black pepper.
  • Transfer to a serving plate and top with chopped green onions. Share and enjoy!

Nutrition Information

Calories: 2049kcal (102%) Carbohydrates: 152g (51%) Protein: 56g (112%) Fat: 138g (212%) Saturated Fat: 12g (60%) Polyunsaturated Fat: 45g Monounsaturated Fat: 78g Trans Fat: 0.5g Cholesterol: 164mg (55%) Sodium: 3488mg (145%) Potassium: 785mg (22%) Fiber: 12g (48%) Sugar: 15g (17%) Vitamin A: 10736IU (215%) Vitamin C: 29mg (35%) Calcium: 780mg (78%) Iron: 12mg (67%)

Can I use soft tofu instead of firm tofu for the tofu balls?

Yes, you can use soft tofu if you prefer a softer texture. However, keep in mind that the tofu balls may be more delicate and might require extra care when handling them.

Where can I find miswa noodles?

Miswa noodles are commonly found in Asian grocery stores or specialty stores that carry Filipino or Southeast Asian ingredients. If you can’t find miswa noodles, you can substitute them with other thin noodles like rice vermicelli or angel hair pasta.

Can I add other vegetables to the recipe?

Absolutely! Feel free to add or substitute other vegetables according to your preference. Some popular choices include spinach, bok choy, mushrooms, or bell peppers. Just make sure to adjust the cooking time accordingly for each vegetable.

Can I make the tofu balls ahead of time?

Yes, you can prepare the tofu balls in advance. After shaping them, you can store them in an airtight container in the refrigerator for up to 24 hours before cooking. This can be helpful for saving time when you’re ready to cook the dish.

Can I use vegetable or chicken broth instead of vegetable broth?

Yes, you can use vegetable or chicken broth interchangeably in this recipe. The choice of broth will add different flavors to the dish, so choose according to your preference or dietary restrictions.