This soup was last night's dinner. For us, it's also served as a main entree. My hubby and kiddo liked it with white cooked rice. Misua or miswa is a variety of an egg wheat noodle. It is white, thin and delicate, usually used in Filipino and Asian Dishes.
Good for 4-6 servings.
- 3 tbsps of cooking oil
- 4 cloves of crushed garlic
- 2 pcs of red onion, minced
- a tablespoon of fish sauce
- 5 cups of rice wash or water
- 1/4 tsp of ground black pepper
- 1 pc chicken or pork cube
- 30 grams of misua noodles
for the meatballs:
- 1/2 kg of lean ground pork
- a bunch (30 grams) of spring onion, minced
- a tsp of rock salt
- 1/2 tsp of ground black pepper
In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.
Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.
One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.