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.
ASTIGVEGAN’S PATOLA SOUP WITH TEMPEH
- 3 tablespoons canola oil
- 4 garlic cloves, peeled, crushed, and minced
- 1 yellow onion, peeled and chopped
- 2 long patola, peeled and sliced
- 1 ounce dried shiitake mushrooms, soaked in small bowl of hot water for 20 minutes (save the broth)
- 1 cup vegetable broth (or more to taste)
- 6-8 cups water
- 2½ ounces bean thread noodles, soaked in lukewarm water for 10 minutes
- Salt and pepper to taste
- 1 tablespoon refined coconut oil (optional)
- Marinated tempeh (optional) (see recipe below)
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine
- 1 teaspoon agave syrup (or sweetener of choice)
- salt and pepper
- 2 tablespoons canola oil
- Heat medium-sized pot over medium heat. Once hot enough, pour canola oil and saute garlic until fragrant. Follow with onions.
- Add patola and saute for another 5 minutes or until patola has softened.
- Add shiitake mushroom, mushroom broth (what you used to soak the mushroom), vegetable broth, water, and noodles. Mix and simmer for 15 minutes or until noodles have softened. Season with salt and pepper. Add more vegetable broth to taste.
- Turn off heat. Add refined coconut oil, optional but highly recommended. Serve hot, topped with marinated tempeh (optional) (see recipe below).
- Place tempeh and sauce in a glass dish and marinate for 20 minutes.
- Heat medium size pan or wok over medium heat. Once hot enough, pour oil and fry tempeh on all sides for 5-10 minutes.
- Turn off heat and serve tempeh on top of patola soup (suggested serving).
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!
RG, I’ve been enjoying your vegan Filipino cuisine (and Chinese, haha). It makes me miss having them around! These patolas (Chinese okras) are so popular in Taiwan – they are mostly fried in garlic & ginger and served with rice. They are my favorite – you’d inspired me to post some vegan foods from Taiwan (I haven’t posted them..ugh..too busy traveling plus translation is not fun!) The addition of fried marinated tempeh and shiitake mushrooms sound wonderful and flavorful for the patola dish, thank you for posting one of my favorite Chinese vegetables in your awesome noodle dish!
Yes please post about your favorite vegan food from Taiwan. I would love to know another recipe with patola/Chinese okra especially the one you had described. It’s awesome how Filipino and Chinese food are so similar 😉
These all looks really delicious. Aside from its rich culture, Vegan is also well-known when it comes to their foods and tourist spots as well. I’d love to come here someday.