You know what’s funny? I used to always skip misua at family gatherings. Something about those super thin noodles just didn’t appeal to me – they seemed too simple, maybe even a bit boring. But then my Lola made this version one New Year’s Day, throwing in leftover holiday lechon, some fresh shrimp, and these perfectly crispy pieces of liempo. Let me tell you, it completely changed my mind.
Now I get why this noodle soup is such a comfort food staple in Filipino homes. It’s not just about the noodles, it’s about how they soak up that rich chicken broth, how they complement the mix of textures from the crispy pork to the tender shrimp, and how everything comes together in less time than it takes to watch a sitcom episode. This misua recipe might just change your mind about these thin wheat noodles ,too.
Why You’ll Love This Recipe
- Quick and comforting: Ready in just 35 minutes
- Versatile: Works perfectly with leftover holiday meats
- Budget-friendly: Uses simple, accessible ingredients
- Cultural significance: Traditionally served during New Year for long life
- One-pot meal: Easy cleanup and preparation
Filipino Misua Soup (Miswa)
Equipment
- Large pot or kawali (for soup preparation)
- Sharp knife and cutting board (for ingredient preparation)
- Measuring cups and spoons (for accurate portions)
- Wooden spoon or spatula (for sautéing)
- Strainer (for washing misua noodles)
- Ladle (for serving)
Ingredients
- 60 g misua noodles 3 bunches – maninipis na noodles
- ½ cup pork belly cubed (liempo, hiniwa ng parisukat)
- ½ cup shrimps hipon
- 6 pcs squid balls quartered
- 1 cup cabbage chopped (repolyo)
- 4 cloves garlic minced (bawang, dinurog)
- 1 large red onion minced (sibuyas, dinurog)
- 1 liter chicken broth sabaw ng manok
- 1 pc patola sliced (optional)
- Fish sauce patis to taste
- Freshly ground black pepper paminta
- Cooking oil mantika
Instructions
- First, heat your cooking oil in a large pot over medium heat. Once hot, add the minced garlic and cook until it turns light golden, about 2-3 minutes. Add the minced red onions and cook until they become clear and soft.
- Now add the cubed pork belly to the pot. Cook and stir until the pork becomes brown and crispy on all sides, which takes about 5-7 minutes. Add the quartered squid balls and cook them for another 2-3 minutes.
- Pour in the chicken broth and add the sliced patola if you’re using it. Let everything come to a boil, then lower the heat and let it simmer gently for 4 minutes.
- Add your misua noodles, shrimp, and chopped cabbage to the pot. Let everything simmer together for just 2 minutes – be careful not to cook longer as the noodles can become too soft.
- Finally, season your soup with fish sauce and freshly ground black pepper. Start with a small amount, taste, and add more if needed until you’re happy with the flavor.
- Serve your misua soup right away while it’s hot. If you like, you can add some chopped green onions on top and serve with calamansi halves on the side for squeezing over the soup.
- Remember: Misua noodles cook very quickly – they only need about 2 minutes. If you cook them too long, they’ll become mushy, so keep an eye on the time and serve as soon as they’re done.
Tips from Lola’s Kitchen
- Never overcook misua as it becomes mushy quickly
- Add noodles last to prevent them from becoming too soft
- Rinse misua noodles briefly before cooking to remove excess salt
- For better flavor, use homemade chicken stock
- Toast garlic until golden for better aroma
Traditional Serving Suggestions
- Serve piping hot in individual bowls
- Pair with calamansi halves for added citrus flavor
- Optional garnishes: green onions, fried garlic bits
- Best enjoyed with pandesal (Filipino bread rolls)
Troubleshooting Common Issues
- If too salty: Add more broth or water
- If noodles are mushy: Next time, reduce cooking time
- If too thick: Add hot broth gradually
- If too thin: Add more misua noodles
Ingredient Alternatives
- Pork belly → chicken, beef, or tofu
- Shrimp → fishballs or meatballs
- Patola → sayote or upo
- Chicken broth → vegetable broth
- Fresh garlic → garlic powder (1 tsp)
Storage & Reheating
- Store in airtight container in refrigerator (up to 2 days)
- Reheat on stovetop over medium heat
- Add fresh broth when reheating if needed
- Note: Noodles may become softer after storage
Variations
- Seafood Misua
- Use mixed seafood instead of pork
- Add fish balls and crab sticks
- Vegetarian Misua
- Use vegetable broth
- Add mushrooms and tofu
- Spicy Misua
- Add chili garlic oil
- Include siling labuyo (bird’s eye chili)
FAQs
Q: Can I make this in advance? A: Best served fresh, but can be made 2-3 hours ahead. Q: Is misua gluten-free? A: No, misua is made from wheat flour. Q: Can I freeze this dish? A: Not recommended as noodles become mushy when thawed.
Nutrition
The Story Behind Filipino Misua Soup
Growing up in a Filipino household, misua always made its grand appearance during two occasions – when someone was feeling under the weather, and without fail, during New Year celebrations. This humble noodle soup, with its characteristic thin wheat vermicelli, actually traces its roots back to Fujian, China, where it’s known as “mee sua” or “mian xian” – a type of noodle traditionally served during birthdays and celebrations.
Like many beloved Filipino dishes, misua showcases our culture’s remarkable ability to adopt and transform Chinese culinary traditions into something uniquely our own. When Chinese merchants settled in the Philippines centuries ago, they brought with them these delicate wheat noodles. Over time, Filipino home cooks embraced misua, incorporating local ingredients and adapting it to suit Filipino tastes. What was once a simple Chinese noodle soup evolved into a comforting bowl filled with crispy pork belly, fresh seafood, and local vegetables like patola.
The symbolism of misua in Filipino culture runs deep. The extraordinary length of these thin noodles represents longevity and good fortune, which explains why serving misua during New Year has become a cherished tradition in countless Filipino homes. It’s believed that eating these long noodles as the calendar turns ensures a long and prosperous life ahead – a belief shared across many Southeast Asian cultures influenced by Chinese traditions.
But perhaps what makes Filipino misua truly special is its transformation into a practical yet meaningful dish. In the days following Noche Buena and Media Noche, when refrigerators are stuffed with holiday leftovers, Filipino home cooks cleverly incorporate remaining lechon, ham, or chicken into their misua. This resourceful approach not only prevents food waste but also adds layers of flavor to the soup that you simply can’t achieve with fresh ingredients alone.
Today, misua continues to evolve while maintaining its significance in Filipino cuisine. From the humble pantries of our grandmothers to modern Filipino kitchens worldwide, this noodle soup represents more than just sustenance – it’s a testament to our culture’s ability to honor traditions while embracing practical innovation. Whether served during celebrations, sick days, or simply when comfort food cravings strike, misua remains a beloved fixture in Filipino home cooking, bridging generations through the universal language of nourishing soup.
