Miso, chayote and spinach soup

Directions

1. 1
   Heat a non-stick cooking pot.
2. 2
   Add the pork and stir to break up any lumps. Cook over high heat until the pork renders fat and the meat starts to brown.
3. 3
   Add the onions, garlic and ginger.
4. 4
   Saute until fragrant.
5. 5
   Pour in about a tablespoonful of patis.
6. 6
   Sprinkle with pepper. Cook, stirring often, until the fish sauce has been absorbed by the meat.
7. 7
   Pour in about six cups of water.
8. 8
   Add the chayote cubes. Bring to the boil, cover, lower the heat and simmer for about 15 minutes or until the chayote cubes are tender.Stir in the miso paste to dissolve. Taste the broth.
9. 9
   Add more patis and pepper, if needed.
10. 10
    Add the spinach leaves. Simmer for two minutes.