Misua Soup
- Cuisine : Filipino
- Course : Lunch/Dinner, Snacks
- Recipe Type : Pork, Soup
- Main Ingredients : Misua noodles, Pork
Describe this dish to anyone who grew up in the Philippines and they would know what you’re talking about. They might call it by different names. Some know this dish simply as “misua soup”, some called “almondigas” or “albondigas”- which according to Google Translate, refers to small meatballs, prepared in the Mexican, Spanish, or South American way. This clearly shows the strong Spanish influence in Filipino food.
Misua is a type of very thin, salted noodles made from wheat flour. They are so thin that they literally cook in 2 minutes! This dish is traditionally made with pork meatballs cooked in broth. Patola (luffa vegetable) is added and then the misua noodles. If patola is not available, upo (bottle gourd) can be used.
Misua soup is traditionally a very simple dish. The pork meatballs are dropped and cooked in the broth and then the patola and misua are added. But when we cook our version, we like to pan fry the meatballs first to give it a crispy texture.
Ingredients
- 1 lb ground pork or ground turkey
- 1 head of garlic, minced
- 1 onion, finely chopped
- 1 raw egg
- 2 tsp fish sauce
- 2 tsp ground black pepper
- 3.5 liter chicken or pork broth
- 2 tsp fish sauce
- misua noodles
Instructions
- Combine the ground pork, garlic, onion, raw egg, 2 tsp fish sauce and black pepper in a mixing bowl. Thoroughly mix the ingredients together and then shape into balls, about the size of a golf or ping pong ball.
- In a heavy bottomed pan or skillet, fry the meatballs until golden brown and cooked. Set the meatballs aside.
- In a pot, bring the broth to a boil. Add 2 tsp fish sauce.
- Add the meatballs and bottle gourd. Cook for 8 to 10 minutes.
- Add the misua noodles, let it simmer for 2 minutes.
- Serve and enjoy. Add green onions or hard boiled eggs as toppings as desired.
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