Chicken Misua Soup Filipino Recipe
A warm and comforting chicken soup featuring soft misua noodles and tender patola, perfect for any gloomy day or when someone is feeling under the weather.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 4 pieces Chicken (bone-in pieces) Shredded rotisserie chicken can also be used.
- 100 grams Misua noodles Very thin noodles that cook quickly.
- 1 medium Patola Peeled and sliced into half moons.
- 2 cloves Garlic Minced.
- 1 medium Onion Chopped.
- 1 inch Ginger Optional but recommended for a soothing flavor.
- 4 cups Chicken broth or water plus bouillon
- 1 tablespoon Fish sauce Or to taste, can also use salt.
- 1 teaspoon Black pepper To taste.
- 2 tablespoons Green onion For topping, optional.
- 1 tablespoon Toasted garlic For topping, optional.
Instructions
Preparation
- Saute onion and garlic in a little oil until they smell sweet and mellow.
- If using ginger, add it and cook for an additional minute.
- Add the chicken pieces and let them pick up flavor for a minute or two.
Cooking
- Pour in the chicken broth and let it simmer until the chicken is cooked through and tender.
- Add the patola and cook for 4 to 6 minutes until soft and slightly translucent.
- Season the soup with fish sauce and adjust with salt and black pepper to taste.
- Finally, add the misua noodles and cook gently for about 2 minutes until soft and silky.
- Turn off the heat immediately to prevent the noodles from overcooking.
Notes
For best results, keep the misua separate if you expect leftovers, and add fresh noodles when reheating. Taste as you go to adjust seasoning and ensure it suits your preference.