Miswa is an often under-appreciated soup that is delicious, filling, and nutritious. It can feed a big crowd without making a dent on the family’s tight budget.
Serves 6 to 8 Prep Time 10 minutes Cooking Time 12 to 15 minutes
For the toppings
2 tablespoons oil
1 whole bulb garlic, peeled and minced
1 cup shiitake mushrooms, sliced thinly
1 cup basil leaves
1 bunch green onion
cooked mini-meatballs (optional)
1 tablespoon minced garlic
1 medium onion, chopped
1 tablespoon hibi (dried shrimp)
5 to 6 cups water
1 piece shrimp bouillon cube
100 grams miswa (or Chinese somen, cooked according to package directions)
1 large patola, peeled and sliced in half circles
1 tablespoon fish sauce (patis)
1 Prepare the toppings: Heat oil, add minced garlic. Cook until golden brown. Take garlic out of the pan. Set aside. In the same pan, add mushrooms and sauté in the remaining oil for about 3 to 5 minutes. Set aside. Pinch off young basil leaves from the stems. Set aside. Chop green onions. Set aside.
2 In a large pot, sauté garlic and onion in oil for a few minutes. Add hibi and stir. Pour water and add shrimp bouillon cube. Bring to a boil.
3 Add miswa noodles, stir, and cook for 4 minutes. Add patola. Season with patis and cook for a couple minutes more. Serve soup with toppings.
Photography by At Maculangan | Styling by Elaine P. Lim | Props by Rustan's Department Store, Make Room and More, Saizen, and Robinsons Department Store
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