Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Simple Misua Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Simple Misua Soup Recipe. Misua (also spelled mee sua or miswa) are a very thin variety of salted noodles made from wheat flour. Misua is a very thin variety of salted,made from wheat flour, originated from china.
You can have Simple Misua Soup using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Simple Misua Soup
- Take 1/2 of onion, chopped.
- Make ready 3 of garlic cloves, chopped.
- Take of Cooking oil.
- Take 1 of egg.
- You need 1 packet of misua.
- You need 1 of broth cube (pork or chicken).
- Prepare 2 c of water or stock.
- It’s to taste of Salt.
- Make ready of Topping.
- Take of pre-fried pork meat cubes with garlic.
- It’s Stalk of green onions, chopped.
It's made with dashi, miso, and solid.This soup dish also makes use of thin flour noodles known as Misua.The noodles are sometimes referred to as It is simple, easy-to-make, and the result is something that you will be proud of.This soup is best enjoyed freshly cooked as the noodles will absorb a lot of the liquid.
Simple Misua Soup instructions
- In a soup pot, saute garlic and onions in oil..
- Add stock or water and broth cubes.
- Drop in the misua. Season with salt and pepper. Bring to a boil..
- Drop in the egg. Bring to a boil or until egg is cooked.
- Serve with the fried pork cubes, garlic and green onions on the side. Add to the misua soup as desired. :).
When wakame is tender, remove soup from heat.Place miso into a small, shallow bowl or dish and add a small amount of broth.Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a staple of Japanese breakfasts.
If reheating, add additional water or broth to loosen consistency and adjust seasonings.Easy miso soup recipe makes with tofu, scallions, and wakame.Cook the misua longer and the starch will thicken the soup while the noodles turn soggy.As sold in Asian groceries, misua comes in coiled bundles.The noodles swell tremendously during cooking so.
