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!

Cooking Tips for Perfect Misua Soup

To achieve the best flavor in your misua soup, start by using fresh ingredients. Fresh garlic and ginger add a depth of flavor that dried spices can’t replicate. When cooking the ground pork, ensure you break it up into small pieces as it cooks. This helps it blend well with the noodles and broth. If you want to enhance the broth further, consider adding a splash of soy sauce or a bit of fish sauce for an umami kick. Keep an eye on the misua noodles, as they cook quickly. Add them to the soup just a couple of minutes before serving to prevent them from becoming mushy. If you prefer a thicker soup, you can also mix in a cornstarch slurry. Just combine a tablespoon of cornstarch with a little water, stir it in, and let it simmer for a couple of minutes until it thickens up nicely.

Serving Suggestions

Misua soup is versatile and can be served in various ways. For a more nutritious meal, consider topping it with fresh vegetables like chopped spinach or bok choy. These greens not only add color but also enhance the nutritional profile of the soup. A sprinkle of green onions or cilantro on top can provide a fresh finish. If you’re in the mood for some heat, a few slices of chili or a dash of chili oil can elevate the flavor. Pair the soup with a side of steamed rice or some crusty bread for a more filling option. If you have leftovers, they make for a great lunch the next day, and you can always add some more broth or water to loosen it up. Enjoy it as a warm, soothing dish any time you need a little comfort.

Frequently Asked Questions

What can I substitute for misua noodles?

If you can’t find misua noodles, Japanese somen noodles are a great alternative. They have a similar texture and will work perfectly in this soup.

How should I store leftover misua soup?

Store any leftover soup in an airtight container in the fridge for up to three days. If you’re worried about the noodles getting too soft, consider storing the broth and noodles separately.

Can I make this soup ahead of time?

You can prepare the broth and cook the ground pork in advance. Just add the misua noodles right before serving to keep them from getting mushy.

What can I add to make this soup more filling?

Adding vegetables like patola or spinach can make the soup heartier and more nutritious. You could also throw in some hard-boiled eggs for extra protein.

What are common mistakes when making misua soup?

One common mistake is overcooking the misua noodles. They cook very quickly, so add them only a couple of minutes before serving to keep them from becoming mushy.

Misua Soup with Ground Pork

Liza Agbanlog

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

4.43 from 14 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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