I can’t even remember how many times I ate miswa growing up! Rice noodles expand and thicken the soup, and that means just one package can feed several people. Usually we would put dried shrimp or fish, but I like the vegetarian version too. By the way, miswa is great by itself, but it’s fantastic with warm rice!
Ingredients:
- 1 pkg rice noodles (misua)
- 1 pc chayote, peeeled and sliced
- 3 cloves garlic, crushed
- 1 smal onion, finely cut
- 1 tbsp fish sauce
- 1/2 tsp pepper
- 3 bay leaves
- 3 eggs
Directions:
- In a heated pan, add 3 tbsp olive oil. Saute garlic and onions.
- Add the chayote and 2 cups of chicken broth or water. Stir and cover with lid. Let simmer until the chayote is tender.
- Add half of the misua, separate the strands while adding to avoid clumping.
- Add the fish sauce and pepper. Stir and let simmer for a few minutes.
- Add the eggs on a steady stream while whisking the soup with a fork.
- Simmer for about 5 to 10 minutes.
- Add more water if the soup is too thick.
- Serve while warm. Enjoy!
Note:
You can add dried shrimp or canned tuna if you prefer.
