12 Minute Misua Soup
A simple, warming, comfort food that's not only soft, but very smooth and tasty. The soup, made from stock is enriched with sweetness from the luffa and pork. Such a satisfying meal!
Equipment
- Saucepan
- Food Tongs
- Silicone Spatula
Ingredients
- 80 g misua, dried
- 250 g luffa, peeled & cut to pieces
- 100 g pork shoulder, sliced
- ⅛ tsp salt
- 500 ml chicken stock
- 5 pieces fish ball, optional
- 1 tbsp spring onions, chopped
- 1 tbsp crispy fried garlic
- 1 tbsp red chillies, chopped
Instructions
- Marinate pork slices with salt. Set aside.
- In a saucepan over medium heat, add chicken stock, pepper, and oyster sauce. Mix well until completely dissolved. Cover the pot and bring to boil.
- Add pork slices, misua, fishball and luffa pieces. Cover the pot and let it boil for 5 minutes. Stir occasionally.
- Taste and adjust as preferred.
- Switch off the heat. Transfer to a bowl.
- Top with chopped spring onions, red chillies and crispy fried garlic.
- Serve.
Notes
Tips
- If using thin misua, or Japanese somen noodles, add it in the last 2 minutes of cooking.
- The amount of fishballs can be adjusted.
- Other ingredients such as fu chok (tofu skin), minced meat, and sesame oil can be added as preferred.
- Omit cut chillies for a non-spicy misua soup dish.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
As misua noodles tend to absorb the soup and turn into mush very quickly, it's not recommended to store this dish at all. It's best to consume immediately after cooking.Nutrition
Calories: 776kcalCarbohydrates: 88gProtein: 49gFat: 25gSaturated Fat: 2gCholesterol: 3mgSodium: 1548mgPotassium: 119mgFiber: 5gSugar: 4gVitamin A: 228IUVitamin C: 7mgCalcium: 11mgIron: 1mg
Tried this recipe?Tell us how it was!