Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, egg misua noodles soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This is very easy recipe guys at murang mura pa. This is also a very healthy recipe no oil added at hindi ginisa para mas less ang fats. Stir in misua noodles and then lower the heat to simmer.
Egg Misua Noodles Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Egg Misua Noodles Soup is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook egg misua noodles soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Egg Misua Noodles Soup:
- Make ready 150 gr misua noodles
- Make ready 150 gr boneless chicken meat, diced, boiled, set aside the chicken broth, strained the broth
- Take 2 eggs, beaten
- Make ready 100 gr baby bok choy, halved, washed
- Make ready 1 carrot, julienned
- Make ready 3 cloves garlic, minced
- Make ready 1 Tbsp vegetable oil
- Prepare 1/2 Tbsp salt or to taste
- Take 1/4 tsp white pepper powder or to taste
- Get 1/2 tsp mushroom bouillon
- Make ready 1 lt chicken broth
- Take 2 stalks green onions, diagonally cut
- Take 1 tsp sesame oil
Cook the misua longer and the starch will thicken the soup while the. Misua (Chinese: 麵線; Pe̍h-ōe-jī: mī-sòaⁿ) (also spelled mee sua or miswa) are a very thin variety of salted noodles made from wheat flour. The noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans. This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.
Instructions to make Egg Misua Noodles Soup:
- Heat the vegetable oil. Sauté garlic until fragrant.
- Add chicken meat and chicken stock. Season with salt, white pepper powder, and mushroom bouillon. Cook until boiling.
- Add carrot dan baby bok choy. Keep cooking until the vegetables are half cooked.
- Add misua noodles. Continue cooking until misua is soft (more or less 2-3 minutes).
- Lower the heat. Stir the broth, in a slow stream pour in eggs. Check the taste.
- Add sesame oil and green onions right before it’s removed from the heat. Serve warm. Yum! 😋
Misua (Chinese egg noodles) is the star of this dish with seafood adding its flavor to the broth. Misua or Chinese vermicelli are thin salted noodles made from wheat flour and eggs. If reheating, add additional water or broth to loosen consistency and adjust seasonings. Misua with patola and ground pork is delicious on its own but also makes a great side dish. Misua and Meatball Soup is my version of albondigas.
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