In Asia, whatever country you are in, noodles are a staple. The noodles can be sautéed or mixed with soup, depending on the kind that is being used. Noodles are represented in soups in so many ways. Asian noodle soups can be rich in ingredients, colorful or just plain but one thing that they all have in common is the explosion of flavors.
When I made this dish, I was thinking of the noodle soup that I loved when I was growing up. It is a classic Philippine noodle soup dish with sponge gourd, shrimp and misua, the very thin noodles made from wheat flour. It's a hearty soup dish with simple ingredients and a lot of flavors.
I made this one richer by adding miso and more vegetables. Feel free to change the kind of vegetables you add depending on what you have on hand and what you feel like eating. The important thing is that you enjoy what you are cooking.
Long gourds like bottle or sponge gourds are used often in Asian cooking. Try them with this soup and you will discover a new vegetable to add to your shopping list. If you can't find gourds, substitute with zucchini.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
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