Memories of Iloilo
My First made of Iloilo Noodle Soup it was easy and I remember the first time I tasted Iloilo Noodle Soup, or “La Paz Batchoy” as it’s known locally. It was a rainy afternoon in Iloilo City, and the streets were slick with rain. I had just come in from a long walk, soaked to the bone and craving something warm and comforting. The small eatery on the corner, with its rich aroma wafting through the air, beckoned me inside. Little did I know, I was about to experience a dish that would stay with me for a lifetime.
A Labor of Love
Iloilo Noodle Soup isn’t just any ordinary soup. It’s a labor of love, a dish that takes time and patience to create. The broth alone, made from simmering pork and beef bones for hours, is rich and full of flavor. As I stood over the pot, watching the steam rise and inhaling the savory scent, I couldn’t help but feel a connection to all those who had prepared this dish before me. The history and tradition infused in each step made me appreciate the process even more.
Bringing It All Together
Once the broth was ready, it was time to assemble the soup. The fresh miki noodles were quickly blanched, then placed into bowls, ready to soak up the flavorful broth. Sliced pork shoulder, liver, and intestines were added next, along with a generous sprinkle of crushed chicharon, fried garlic bits, and chopped green onions. I cracked a raw egg into each bowl, just as I had seen in that little eatery, and watched as the heat from the broth gently cooked it.
Savoring Every Spoonful
Finally, it was time to eat. The first spoonful was everything I remembered and more. The broth was rich and comforting, the noodles perfectly tender, and the toppings added layers of texture and flavor. Each bite brought back memories of that rainy day in Iloilo, of the warmth and comfort that only a bowl of Iloilo Noodle Soup could provide. As I savored every spoonful, I knew this dish was more than just a meal—it was a connection to the past, to a culture, and to a place that I now carried with me wherever I went.
Table of Contents
Chef’s Notes- Iloilo Noodle Soup
- To achieve a clear and rich broth, make sure to thoroughly blanch the bones before simmering. This step removes impurities and helps produce a cleaner broth.
- Skim the surface of the broth frequently during simmering to remove any scum or fat, ensuring a smooth and refined flavor.
- Sauté the onions and garlic before adding them to the broth for a deeper, more complex flavor. This simple step can elevate the dish significantly.
- If using pork intestines, ensure they are thoroughly cleaned and parboiled before adding them to the broth to avoid any off-flavors.
- When extracting marrow from the bones, use a small spoon or a marrow spoon. Distribute the marrow evenly among the bowls to give each serving a luxurious, creamy texture.
- Fresh miki noodles are key for an authentic taste, but avoid overcooking them. They should have a slight chewiness to contrast the tender meats and rich broth.
- Add the fried garlic, green onions, and chicharon right before serving to maintain their crisp texture and vibrant flavor.
- For those hesitant about using a raw egg, suggest a soft-boiled or poached egg instead. The yolk adds a creamy richness when stirred into the hot broth.
Iloilo Noodle Soup
4
bowls30
minutes4
hours450
kcal10
minutes4
hours40
minutesDive into the rich, savory world of Iloilo Noodle Soup! This Filipino classic is a labor of love, featuring a robust broth made from simmered pork and beef bones, fresh miki noodles, and a medley of delicious toppings. Perfect for a cozy meal, this dish will transport your taste buds straight to the streets of Iloilo. Get ready to savor every spoonful!
Ingredients
For the Broth
3 pounds pork bones
2 pounds beef marrow bones
Water to cover bones (about 10-12 cups)
1/2 pound pork shoulder
1/2 pound cleaned pork intestines
1/2 pound pork liver
1 small red onion, finely chopped
2 cloves garlic, minced
1 tablespoon sautéed shrimp paste
2 tablespoons sugar
1/4 teaspoon MSG (optional)
Rock salt and black pepper to taste
For the Toppings
Crushed pork cracklings (chicharon)
Fried garlic bits
Chopped green onions
Whole raw eggs (optional)
For the Noodles
Fresh miki noodles (about 1 pound)
Directions
- Prepare the Broth: In a large pot, bring enough water to cover the pork and beef bones to a boil. Add the bones and boil for about 10 minutes while skimming off any scum that rises to the surface. Drain and rinse the bones under cold running water to remove any remaining impurities.
- Cook the Meats: Return the strained broth to the pot and bring it to a boil. Add the pork shoulder and intestines and cook for about 30-40 minutes until tender. Remove them with a slotted spoon and let them cool slightly before slicing into strips.
- Prepare Noodles: In a separate saucepot, bring about 3 quarts of water to a boil. Using a strainer basket, submerge the fresh miki noodles for about 30-40 seconds until just cooked. Drain well and divide into serving bowls.
- Garnish and Serve: Garnish each bowl with crushed chicharon, fried garlic bits, chopped green onions, and crack a raw egg into each bowl if desired. Serve hot.
Equipment
- chef’s knife
- cutting board
- colander
- Large Pot
- slotted spoon
- strainer basket
- Mixing bowls
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 8mg
- Iron: 20mg
FAQ-Iloilo Noodle Soup
Can I prepare the broth in advance?
Yes, the broth can be made a day or two ahead and refrigerated. In fact, making it in advance allows the flavors to develop even more. Just reheat before serving.
What can I substitute if I can’t find fresh miki noodles?
If fresh miki noodles are unavailable, you can use egg noodles or even ramen noodles as an alternative. The texture will be slightly different, but they will still absorb the broth nicely.
How do I ensure the pork intestines are thoroughly cleaned?
Rinse the intestines under running water, then soak them in a vinegar solution for 30 minutes. Afterward, rinse again, and parboil them in salted water for about 10 minutes before adding them to the soup.
Can I omit the MSG in the recipe?
Yes, you can omit the MSG if you prefer to avoid it. The broth will still be flavorful, especially with the combination of bones, shrimp paste, and aromatics.
Is it safe to use a raw egg in the soup?
The raw egg is a traditional garnish, but it’s optional. If you’re concerned about using a raw egg, you can opt for a soft-boiled or poached egg, which will give a similar creamy effect when stirred into the hot broth.
