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Filipino Misua Soup (Miswa)

Filipino Misua Soup (Miswa)

Misua is a cherished Filipino comfort soup featuring delicate wheat flour vermicelli noodles simmered in rich chicken broth with crispy pork belly, tender shrimp, squid balls, and fresh vegetables. This culturally significant dish, adapted from Chinese cuisine, holds special meaning during Filipino New Year celebrations where it symbolizes longevity and prosperity. The soup showcases the Filipino talent for transforming simple ingredients and holiday leftovers into a harmonious, soul-warming meal that comes together in just 35 minutes, embodying the practical yet deeply traditional nature of Filipino home cooking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Filipino
Servings 4
Calories 320 kcal
Difficulty Easy

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

Filipino Misua Soup (Miswa)
  • 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

  1. Seafood Misua
    • Use mixed seafood instead of pork
    • Add fish balls and crab sticks
  2. Vegetarian Misua
    • Use vegetable broth
    • Add mushrooms and tofu
  3. 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.
 
Filipino Misua Soup (Miswa)
Filipino Misua Soup (Miswa)

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 74mgSodium: 970mgPotassium: 219mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 7mgCalcium: 43mgIron: 1mg
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