Monday, June 5, 2017


(this is a repost)
If there is a soup that is so well-loved in Filipino homes, this is it! Miswa soup...

It is a traditional Chinese noodle soup served both as a main dish and side dish. Indeed a favorite comfort food.
Main ingredient is the very thin and white dried noodles made from wheat called 'miswa' or 'mee suah', It is easily available at the market, supermarket or at your nearest sari-sari store everywhere.
Miswa originated in Fujian, China. This province is known for
soups and stews. Fujian cuisine is known to be light, soft and tender. Miswa was introduced to us by the early Chinese traders in the 11th century. Miswa signifies long life in Chinese culture and as such is a traditional birthday food.
I practically grew up on miswa soup. It is sometimes with a touch of nostalgia that I now cook this one-dish meal. No, I'm not Chinese. It's just that it brings back fond memories of cooking for a brood of 4 younger sisters and one younger brother since I was aged 8 or 9.
As the eldest child, often when my mother was not around, hot miswa soup and hot rice was the fastest meal I could whip up for the kids. It cooks in just a few minutes! That's why I loved miswa! I could serve the kids a quick, satisfying hot dinner and go back to my own school assignments right away.
Today, here is my simple everyday vegetarian version of miswa soup:
1/2 c fried, cubed tofu or tokwa
1/4 k miswa noodles
1 1/2 c patola
1/4 c kinchay
2 Tbsp spring onions or leeks (garlic and onions)
salt or soy patis, pepper
seasoning or veggie bouillion
1. In a pan, saute spring onions or leeks (or garlic and onions). Add soy patis, salt and water. Cover and boil.
2. When boiling, add miswa noodles, patola, kinchay, pepper, seasoning or veggie bouillion. Let boil for 2 minutes. When done, remove from heat.
3. Add fried tofu just before serving. Serve hot.

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