Pancit Molo or Molo soup
You can never have too many soup recipes, so give Pancit Molo or Molo soup a try. This recipe makes 4 servings with 632 calories, 27g of protein, and 24g of fat each. For $5.25 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 114 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Casaveneracion requires ginger, patis, onion leaves, and garlic. It is perfect for Autumn. It is a good option if you're following a dairy free diet. Overall, this recipe earns a super spoonacular score of 89%. Pancit Bihon (Filipino Pancit), Pancit, and Pancit are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
8 to 10 c. of broth, preferably homemade (see how)
½ carrot, grated
1 tbsp. of cooking oil
1 tsp. of minced garlic
2 cloves of garlic, grated
1 tsp. of grated ginger
ground pepper
350 g. to 400 g. of ground pork only
½ c. of malunggay leaves
2 tbsps. of finely sliced onion leaves
about ½ c. of thinly sliced onions
about 1 tbsp. of patis (fish sauce)
freshly ground pepper, to taste
50 pcs. of wonton wrapper (available in supermarkets and Oriental food stores)
Equipment:
bowl
pot
Cooking instruction summary:
- In a bowl, mix together all the ingredients for the filling (first 7). Use wonton wrappers to prepare the dumplings (see guide).
- Heat the cooking oil in a large, thick-bottomed pot.
- Saute the remaining garlic and onions just until fragrant.
- Pour in the broth and bring to a simmer.
- Drop the prepared dumplings one by one.
- Simmer for about 10 to 12 minutes.
- During the last few minutes of simmering, taste the broth and add more patis and pepper, as needed.
- Add the malunggay leaves.
- Serve the soup as soon as it’s done.
Step by step:
1. In a bowl, mix together all the ingredients for the filling (first 7). Use wonton wrappers to prepare the dumplings (see guide).
2. Heat the cooking oil in a large, thick-bottomed pot.
3. Saute the remaining garlic and onions just until fragrant.
4. Pour in the broth and bring to a simmer. Drop the prepared dumplings one by one. Simmer for about 10 to 12 minutes. During the last few minutes of simmering, taste the broth and add more patis and pepper, as needed.
5. Add the malunggay leaves.
6. Serve the soup as soon as it’s done.
Nutrition Information:
covered percent of daily need
