Miswa is one of the easiest noodles to cook with. In fact, it's like having an instant noodle with just a different look and without the seasoning that comes with it. Making dishes involving miswa is just limited by one's imagination as there are as many as the strands of noodles in a pack of miswa. One of the easiest and yummiest is Miswa with Sauteed Sardinas and my on the spot - Miswa with Okra and Egg Noodle Soup. The popular Lapaz Batchoy even has a Miswa Batchoy! And here's another simple miswa recipe that is just as delicious.
- 100 grams miswa, adjustable
- 1 cup ground pork or chicken strips
- 1 medium carrot, strips
- 1 medium cabbage, strips
- 1 onion, sliced
- 6 cloves garlic, chopped
- 1 egg, beaten
- Chicken/Pork stock or bouillon/seasoning cubes
- Salt and pepper
How to make Miswa Soup
- In a pan, saute onions and garlic. Set aside half as toppings
- Add pork/chicken and fry until cooked.
- Place carrots and cabbage and stir fry for 1-2 minutes.
- Add soup stock or water with bouillon cubes.
- Bring to a boil then add miswa.
- Mix until miswa is cooked. Make final flavour adjustments with salt and pepper. You may also add water if the ratio of the miswa and the broth makes the soup a bit dry.
- Turn off heat and add beaten egg.
- Top with onions/garlic and drizzle with sesame oil if desired.
As always, the measurements are just guides. Usually, I just adjust everything during the cooking process as well as the final flavours. You can also add any vegetable you may want. Just enjoy cooking and eating miswa!