Misua Soup Recipe

Here is another soupy meal that is perfect for the cold weather. Misua Soup.

Misua noodle is a very thin salted noodles similar to vermicelli. It uses wheat flour rather than mung bean or rice flour. Because of its size, cooking the noodles in boiling water takes only two minutes or less.

Misua soup is similar to the usual misua patola recipe but it uses squid balls, kikiam and vegetables.

Toasted pork back fat or pork skin is added to enrich the flavor.

Here is an easy recipe of Misua Soup:

Misua Soup Recipe

Ingredients:

¼ kilo pork back fat

1 cup squid balls, cut into 8

1 cup kikiam, sliced thinly

1 pack (100 grams), misua noodles

1 cup cabbage, shredded

¼ cup celery stalk, chopped

1 medium-size onion, chopped

4 cloves garlic, minced

Patis (fish sauce) and pepper to taste

 

Cooking instruction:

1. Render pork back fat until toasted or brownish.

2. Add onion and garlic and sauté until onions become translucent.

3. Add squid balls, kikiam, fish sauce, and 4 cups of water. Bring to boil.

4. Once started to boil, add cabbage and celery. Bring heat to low or medium level and continue simmer until vegetables are half-cooked.

5. Drop misua noodles and continuous stirring to avoid lumping of noodles.

6. Continue simmer until the noodles are cooked.

7. Serve while hot.