Miswa Patola with Egg and Giniling

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsp. (30g) Cooking oil
  • 1/2 cup (60g) Onion, chopped
  • 2 Tbsp. (20g) Garlic, chopped
  • 1/4 kilo (250g) Pork, ground
  • 3 Tbsp. (45ml) Fish sauce
  • 1/8 tsp. Black pepper, ground
  • 3 cups (750 ml) Water
  • 1 1/2 cup (180g) Patola, sliced
  • 1 cup (60g) Miswa
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 4 pieces (200g) Egg, hard-boiled
  • 1/4 cup (15g) Sping onion, chopped


  1. SAUTÉ. In a pan, heat oil. Sauté onion and garlic until fragrant. Add pork and saute for 2-3 minutes.
  2. SEASON. Season with fish and pepper and continue sauteeing for 2 miutes.
  3. BOIL. Add water and patola and miswa.Boil for 2 minutes. Add AJI-NO-MOTO® and simmer for 1 minute.
  4. SERVE . Transfer on a serving bowl. Add hard boiled eggs and sprinkle with spring onions. Serve and enjoy.

Cooking Tips

Serve the miswa patola immediately after cooking to enjoy the best texture and flavor. Noodles tend to absorb liquid over time, and the dish may become too thick if left to sit for too long.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 cup soup + 1 piece Egg (302.5 grams)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Miswa noodles, especially if made from whole grains, can contribute to iron intake. Iron is crucial for the formation of red blood cells and oxygen transport in the body.

*33% sodium reduced vs. regular recipe


 5/5 (1)