Vegan Misua Soup with Patola
Red and green bell pepper
In a pot, heat olive oil. Sauté garlic, onions, ginger, red and green bell pepper and tomatoes. Add Chinese cabbage. Mix well. Season with Himalayan pink salt. Add water then bring to boil. Add misua. Add siling tagalog. Mix well then add patola. When almost cooked, add spring onions. Do a taste test to know if you need to add more salt.