Misua Noodle Soup with Pork Meatballs Recipe

Misua Noodle Soup with Pork Meatballs Recipe

A Perfect Buddy for your Fried Dishes

What else can you complement your fried dishes with, other than having a bowl of misua noodle soup beside your plate?  Misua soup is always a perfect buddy for any fried food on the table. It had been a tradition in our family, when we were kids, to have a hot bowl of misua soup with every fried dish my mom would cook for us. Plus, it is so filling to the tummy that you can just choose to skip eating rice, grab a bowl or two of this noodle soup and your meal is good to go. Misua noodle soup recipe is a popular Filipino dish that contains pork meatballs made from ground pork mixture and shaped into bite-sized goodness. Of course, our main ingredient is the pack of misua noodles. These are thinly salted noodles made from wheat flour. They are also known as wheat vermicelli and originated in China.  On the other hand, patola (loofah or sponge gourd in English translation) is typically the vegetable of choice in cooking this satisfying noodle soup. You can try putting in other vegetables to enrich the flavors, but better cook this dish with patola. For me, this soup will not be the same misua soup that I have come to love all these years (a million thanks to my mom), without this unique flavor that only a humble patola can render to this dish. 

Fun Fact!

Did you know that the sponge gourd or patola has vitamins A and C which are good for our skin? Vitamin A promotes development of healthy skin cells and improves eyesight while vitamin C prevents aging, drying and wrinkling. This amazing vegetable is also good to combat anemia as it contains iron that helps boost oxygen movement in the body and increase production of red blood cells. The list can go on so eat as much sponge gourd or patola as you can from now on.

Now, let’s start cooking! 🥢

Recipe	Misua Noodle Soup with Pork Meatballs
Serving	8
Prep Time	20 minutes
Cooking Time	40 minutes

Ingredients:

For the pork meatball mixture

◻️1/4 kg of ground pork

◻️ 2 1/2 tbsp of carrots, chopped

◻️ 2 tbsp of garlics, chopped

◻️ 2 tbsp of onions, chopped

◻️ 1/2 tsp black pepper, ground

◻️ 1/2 tsp flavor seasoning mix powder

◻️ 180 g (6.35 oz) of misua noodles 

◻️ 1 big patola, thinly sliced

◻️  2 cups of any leafy greens of choice 

       (optional) 

◻️ 1 pc of chicken bouillon or broth cube

◻️ 2 tbsp of onions, chopped

◻️ 2 tbsp of garlic, chopped

◻️ 2 tbsp of  cooking oil

◻️ 2 tbsp of patis (fish sauce)

◻️ 8 cups of water

KITCHEN TOOLs:

◻️ Mixing bowl

◻️ Medium-sized pot

◻️ Spatula

◻️ Teaspoon 

◻️ Mixing spoon

Basic ingredients

InsTructions:

1 In a bowl, combine ground pork, carrots, garlics, onions, black pepper and flavor seasoning mix. Blend them together with a spoon.

2 Fill in a 1-tsp measuring spoon with the ground pork mixture and start forming the mixture into a ball, using your hands. Place the meatball on a tray or any plate / container with a flat surface. 

3 Heat the oil in a medium pot. First, sauté the garlics, followed by the red onions. Pour the water into the pot. Add chicken bouillon or broth cube. Stir the water mixture a bit to loosen the cube and cover the pot. Wait for the broth to boil. 

4 Once the broth is boiling, add the meatballs. Let it cook for another 10 minutes or until you see most of the meatballs are floating on top of the broth. 

5 Add the patola slices and other veggies (if you have). Cook for another 5 - 7 minutes or until the patola slices are tender. For the meantime, add the patis or fish sauce in the broth to give it an Umami flavor. As for the patola, you have to remove its skin first before you slice it thinly into cross sections.

6 Next, add the misua noodles. Simmer for another 3 minutes or until the misua noodles are soft. Adjust the flavor by seasoning the broth with black pepper and patis or salt. Serve hot and enjoy.

♨️TipS !

🍵It turns out that this noodle soup tastes better when you also add in any of your favorite leafy greens right into your cooking pot. I added in before some pechay Baguio (Chinese cabbage in English) in my misua soup and it just tasted awesome. As a matter of fact, my kids liked it so much. You may garnish your misua with spring onions or toasted onions to give it more flavors. 

🍵Also, it is better to put the patola slices in a container or bowl of water so they won’t start to get darkened or oxidized while they are set aside.

🍵The patis (fish sauce) adds an umami flavor to the misua soup. If you have an aversion to patis or fish sauce, you may substitute it with salt. No worries. 

There’s no doubt that this Misua noodle soup dish with pork meatballs is, by itself, a satisfying and filling meal. It is safe to say that it is a complete meal rolled into one as it’s packed with carbohydrate, protein and vitamins essential for a healthy body.  Have you ever tried cooking this kind of dish? I would love to know your thoughts. 

If you like today's special, you may share this recipe and follow me here on Blogger and Facebook for more free recipes to try and enjoy. 

Till next time!

Happy Cooking !