Filipino Misua soup, also known simply as Misua soup or Misua noodle soup, is a traditional Filipino dish made with Misua noodles, which are very thin, salted wheat noodles. This soup is popular in Filipino cuisine, particularly for its simplicity and comforting qualities. Here are some key features of Filipino Misua soup:
- Misua Noodles: These noodles are extremely thin and delicate, often made from wheat flour. They cook very quickly and are usually added towards the end of soup preparation.
- Broth Base: The soup typically starts with a flavorful broth, often made from chicken or pork. The broth is seasoned with aromatics such as garlic, onions, and sometimes ginger, giving it a fragrant and savory base.
- Protein: Cooked chicken, pork, or shrimp are commonly added to Misua soup to provide protein and substance. Sometimes, slices of fish cake or meatballs may also be included.
- Vegetables: Leafy greens like spinach or bok choy are frequently added to Misua soup. This not only adds nutrition but also enhances the texture and flavor of the dish.
- Seasoning: Traditional Filipino seasonings such as fish sauce (patis) or soy sauce are often used to season the soup, adding depth of flavor and saltiness.
- Garnishes: Chopped green onions or cilantro are commonly used as a garnish to add freshness and color to the soup.
Misua soup is generally served hot and is considered a comfort food in the Philippines. It’s commonly enjoyed as a light meal on its own or as part of a larger spread during family meals or gatherings. The noodles are delicate and absorb the flavors of the broth, making each spoonful satisfying and flavorful.
Here’s a Keto-friendly Filipino Misua wheat noodle soup recipe:
Filipino Misua “Wheat Noodle” Soup Recipe (Keto, Low-Carb)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 100g Misua noodles (traditional wheat noodles substituted with shirataki noodles for Keto)
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and thinly sliced
- 1 medium tomato, diced
- 500ml chicken broth (preferably homemade or low-sodium store-bought)
- 200g cooked chicken breast, shredded (or use leftover rotisserie chicken)
- 1 cup baby spinach leaves
- Salt and pepper to taste
- Sliced green onions for garnish
- Optional: hard-boiled eggs, sliced (as topping)
Instructions
Prepare the Shirataki Noodles:
- Rinse the shirataki noodles under cold water thoroughly. You may also parboil them for a few minutes to improve texture. Drain well and set aside.
Sauté Aromatics:
- In a large pot or Dutch oven, heat coconut oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced ginger. Sauté for another 1-2 minutes until fragrant.
Add Tomatoes and Broth:
- Stir in diced tomatoes and cook for 2-3 minutes until softened.
- Pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for 5 minutes to allow flavors to meld.
Add Chicken and Noodles:
- Add the shredded chicken and shirataki noodles to the pot. Simmer for an additional 5-7 minutes until the noodles are heated through and tender.
Finish and Season:
- Stir in baby spinach leaves and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls. Garnish with sliced green onions and optional sliced hard-boiled eggs if desired.
Nutritional Information per Serving (estimated):
- Calories: 220 kcal
- Protein: 23g
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
Notes:
- Misua noodles are traditionally made from wheat flour and are not suitable for a Keto diet due to their high carbohydrate content. Shirataki noodles are used here as a low-carb alternative.
- Adjust seasoning and ingredients to suit your taste preferences.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Enjoy your Keto-friendly Filipino Misua wheat noodle soup!
