Misua Soup with Ground Pork

Misua is a variety of Chinese noodles made from wheat flour. It is similar to Japanese somen noodles. So if you cannot find misua noodles in your local Asian store, you may use somen noodles instead. Misua, in Chinese culture, signifies long life, hence it is commonly served during birthdays. This recipe of misua soup with ground pork is a comfort food for me. My mom often cooked this soup for me and my siblings when we were growing up. She would normally add patola or sponge gourd to this soup to make it a complete and balanced meal. This simple misua soup (without the patola) was served to us during my recent visit to the Philippines. I was not feeling well that time and this soup was all I ate. It was a comforting and satisfying meal. I enjoyed it so much; I decided to make it here at home. In fact, I already made it twice since I came back a month and a half ago. It is simple, easy to make and satisfyingly good. Enjoy!

Misua Soup with Ground Pork

Liza Agbanlog

This misua soup consists of misua noodles (thin wheat noodles) with ground pork in a flavorful broth.

4.60 from 10 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Filipino

Servings 3 servings

Calories 349 kcal

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 2 cloves garlic chopped
• 1 small onion chopped
• 1/2 lb lean ground pork
• 1 tbsp fish sauce or 1 tsp salt
• 6 cups chicken broth (I used homemade broth, see notes below for recipe)
• 2 oz misua noodles or Japanese somen noodles
• Salt and pepper to taste
• Chopped green onion for garnish

Instructions

 

• In a skillet, heat oil over medium high heat. Add garlic and onion; sauté for 2-3 minutes or until onion has softened.
• Add ground pork and sauté for 3 minutes or until pork is no longer pink. Add fish sauce (or salt) and stir to combine.
• Add broth and bring to a boil. Stir in misua and cook until soft, about 3 minutes.
• Serve immediately, garnish with green onions.

Notes

For homemade broth: In a pot, combine 10 cups water, rotisserie chicken bones, chopped onions, salt, ground pepper and dried parsley. Add any vegetables (carrot, celery) you like; I added Chinese or napa cabbage. Boil and let simmer for 30 minutes. Drain and use as broth.

Nutrition

Calories: 349kcalCarbohydrates: 21gProtein: 18gFat: 22gSaturated Fat: 7gCholesterol: 54mgSodium: 2237mgPotassium: 704mgFiber: 1gSugar: 2gVitamin C: 37mgCalcium: 58mgIron: 2mg

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