Chicken and Vegetable Misua Soup Recipe

This meaty noodle soup is perfect for rainy days in.

This meaty noodle soup is perfect for rainy days in. With generous helpings of meatballs and noodles, it’s a meal in itself.

Chicken and Vegetable Misua Soup Recipe

Carina Guevara-Galang
This meaty noodle soup is perfect for rainy days in.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Asian
Servings 6 to 8


Chicken and Vegetable Misua Soup Ingredients

  • 1/2 kilo ground chicken
  • 100 Grams Shrimp medium-sized, peeled and minced
  • 2 medium white onions minced
  • 1/4 Cup spring onions minced
  • 1 teaspoon Salt
  • 1 teaspoon ground pepper
  • 1/4 Cup cornstarch
  • 1 Egg
  • 1 medium-sized carrot peeled and minced (optional)
  • 3 cloves Garlic crushed and minced
  • 1 medium-sized onion minced
  • 1 tablespoon cooking oil
  • 5 cups water
  • 1 cube chicken bouillon
  • Salt to taste
  • ground black pepper to taste
  • 1 tablespoon Fish sauce
  • 200 Grams misua noodles
  • 1/4 Cup mushrooms sliced
  • 1/4 Cup carrots finely sliced
  • 1/4 Cup spring onion chopped


  • Make the meatballs: Using your hands, mix all the ingredients thoroughly in a large bowl. Make sure everything is incorporated. Set aside.
  • In a large saucepan over medium heat, sauté garlic and onions in oil. Add water and bouillon cube. Bring to a boil.
  • Scoop one heaping tablespoon of the meatball mixture and form a small ball, about one inch in diameter, between your palms. Carefully drop it into the soup. Repeat with the rest of the mixture.
  • Season with salt, pepper, and fish sauce. Lower heat and simmer for about 10 minutes or until meatballs are cooked.
  • Add misua, mushrooms, carrots, and spring onions. Simmer for about 5 minutes more. Serve in a large soup bowl.
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