Misua is a soup dish that best eaten during the rainy season or even when the weather is tipping on the colder side. Depending on the cook, this Misua Soup recipe can be prepared using a variety of ingredients such as chicken and pork, patola, sliced hard boiled eggs, or even malunggay leaves. As the recipe has misua noodles in it, it could be said that the recipe is Chinese-influenced given Chinese cuisine’s affinity to noodles both in soup-based and stir-fried recipes.
Cooking misua is a very easy one that even a beginner can do it. The cooking involves sauteing, adding the vegetables and the preferred meat to a boil then adding the misua and the malunggay leaves. This could then be left to simmered until the meat and the vegetables are already tender.
Misua Soup Recipe and Cooking Tip
It is recommended that you use the patola to give the misua recipe a crunch and a strong flavor into the soup. As for the chicken, you can either boil it up beforehand with the water used to boil the chicken to serve as the broth that you will use for the misua soup. In addition, you can shred the chicken meat into smaller pieces before putting it into the pot.
Due to the humble and homey taste of misua from this misua recipe, the dish is commonly also served as a dish to be served whenever someone is sick as the easy combination of the misua soup and shredded meat and sliced vegetables is easy for a sick person to digest.
However though, one must not wait for it to rain, to get cold, or to get sick before serving this soup. One can totally cook this up if one just wants to unwind after a long day, as this soup is surely comforting.
- 1 medium sized patola, peeled and sliced
- 3 cloves garlic, minced
- 1 small white onion, sliced
- 1 pack hibe or 100 grams peeled shrimps
- 2 pieces misua noodles
- 4 cups water w/shrimps juice
- salt and pepper to taste
- 2 tbsp cooking oil
- Saute garlic until brown and add onion. Add hibe, patola and misua. Cook for a minute. Pour in water and bring to a boil. Season with salt and pepper to taste.