Easy Pancit Molo Soup

Updated: Mar 22

A popular dish from the Philippines, Pancit Molo is a dish which is more of a soup rather than a pancit (which is noodle in Tagalog) it shares the similarity with the Wonton Noodle Soup usually without noodles but for this version, I add misua. This dish originated from the province of Iloilo which is also known for La Paz batchoy, Bacalao, Dinuguan, Puto and Piyaya, this is one of my favourite Filipino cuisines.

Misua or also known as, wheat vermicelli are a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from mifen and cellophane noodles in that those varieties are made from rice and mung beans, respectively. It is very light and soft but gives soups a thicker texture.

Since we are lazy (hence the tamad cook), here's a hack on how to make this dish using the following items and ingredients.

  • Prep Time: 30 mins

  • Cook Time: 30 mins

  • Total Time: 1 hour

  • Yield: 4 servings

Items Needed:

  1. Cookware that is best for soup. I highly recommend investing in a dutch oven from Le Creuset available at Sur La Table

  2. Ingredients below


  1. 1 tbsp Avocado oil

  2. 1/2 lb Ground Chicken

  3. 20 Wonton wrappers

  4. 1 egg

  5. 1/2 Small can of water chestnuts, minced (optional)

  6. 10 pcs Uncooked Shrimp (mince 5 pcs, slice the other 5)

  7. Misua (optional) (2 bunches)

  8. 1/2 small onion

  9. 4 garlic cloves, sliced

  10. 1 chicken bouillon

  11. 1 box 32 oz chicken broth

  12. 1 cup Cabbage strips

  13. Fish sauce to taste

  14. Fried Garlic

  15. 1 tsp sesame oil.



For the soup

  1. Heat avocado oil in a soup pan

  2. Saute garlic and onion until translucent

  3. Add the sliced shrimp, let it cook until a bit pink.

  4. Pour the chicken broth

  5. Let it boil

For the filling

  1. In a bowl combine ground chicken, waterchestnut, minced shrimp, egg. Add garlic salt or just salt and pepper to taste. Set aside.

  2. Wrap the filling into the wonton. Here are some sample techniques. Set aside.

Finish the soup

1. As soon as the broth is boiling, add the chicken bouillon, then add the cabbage. Stir.

2. Then add the wonton 1 at a time. Lower the heat to Medium-Low

3. Once you see the wonton floating on top, add fish sauce and pepper to taste.

4. You can add 1/2 cup of water if you want.

5. When it is fully boiling, turn off and add sesame oil. It will give it that asian restaurant taste.

6. Serve hot and enjoy!

If you need to buy these ingredients, don't forget how easy it is to use Instacart!

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