This Misua Soup recipe has no meat or seafood and is made of healthy ingredients like tofu, wheat vermicelli (misua), loofah gourd, tomato paste, and vegan fish sauce. It's a hearty and savory soup that is perfect for family lunch or dinner!
Looking for more heartwarming soups? Try my Pancit Molo Soup (Noodle Soup), Tinola Soup (Vegetable Soup), or my friend's Vegan Gnocchi Soup.
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What is Vegan Misua Soup?
Misua (Wheat Vermicelli) are very thin salted noodles made from wheat flour which originated in Fujian, China. It is usually served during festivities or celebrations and is popular in mainland China and other Asian countries.
History of Misua Soup
In Chinese culture, misua signifies long life and is considered a traditional birthday food. It is usually served with eggs, oysters, shiitake mushroom, beef, scallions, roasted nuts, or fried fish. They are a budget-friendly pantry staple that can be added to other Filipino soup dishes.
Why This Soup is Better
This Misua Soup recipe is a healthier version of the classic misua. It is made with tofu, loofah gourd, tomato paste, vegetable broth, vegan fish sauce. Since there's no meat, there's no added cholesterol and it's plant based.
Health Benefits of Loofah Gourd
- Relieves constipation
- Manages diabetes symptoms
- Revitalizes skin texture
- Lowers body heat
- Enhances vision
- Remedies anemia
- Promotes weight loss
- Protects liver function
Variations
- Protein alternatives: magic meat and fried firm tofu
- Topping options: carrots, baby corn, shiitake mushrooms, and scallions, fried marinated tempeh
- Vegetable Varieties: Experiment with different vegetables such as bok choy, spinach, mushrooms, carrots, or bell peppers to enhance the nutritional value and texture of the soup.
- Lemon or Lime: Squeeze some fresh lemon or lime juice into the soup just before serving to brighten up the flavors.
Substitutions
- If you cant find loofah gourd, you can use chayote or even zucchini
- Misua Noodles: If you can't find misua noodles, you can substitute with other thin noodles like vermicelli, angel hair pasta, or even spaghetti broken into smaller pieces.
Storage
- To keep the misua and soup fresh, it's best to store them separately in the fridge. Misua noodles soak up liquid easily, so storing them apart from the soup helps them stay firm. Put each part in a sealed container, and they'll stay tasty for 3-5 days.
- Reheating, add additional water or broth to loosen consistency and adjust seasonings.
Ingredients
Listed below are all the ingredients you will need:
- vegetable oil
- tofu
- onions
- tomato paste
- vegetable broth
- loofah gourd
- oyster mushroom sauce
- misua (if you can find the one like in the picture, feel free to use that one instead)
- vegan fish sauce
- salt and pepper
Toppings:
- spring onions
- garlic
Instructions
Add two tablespoons of oil in a heated pot over medium heat and sauté tofu balls until turned into light golden brown, then remove the fried tofu and set it aside:
In the same pan, sauté onions and tomato paste with the remaining oil on low heat for 3 minutes or until it caramelizes:
Pour in the vegetable broth, loofah gourd, and bring to a rapid boil, then reduce to simmer for six minutes. Add the tofu balls, oyster mushroom sauce, misua, and vegan fish sauce, and continue simmering for five more minutes. Then, season with salt and pepper:
Top with chopped spring onions and crispy garlic before serving. Enjoy!
Hint: Don't be afraid to add a bit more soy sauce, salt, or a splash of vinegar or citrus juice to brighten up the flavors if needed.
Frequently Asked Questions
Misua is a type of Chinese noodle made from wheat flour. It's very thin and delicate, often used in soups and stir-fries. Sometimes it's referred to as "rice vermicelli," though it's not made from rice but from wheat. It's a popular ingredient in Asian cuisine, particularly in Chinese, Filipino, and Taiwanese dishes.
Misua or wheat vermicelli are thin salted noodles made of wheat flour while patola is a Filipino term for sponge gourd.
You can serve with egg or steamed rice.
Misua Soup Recipe
Ingredients
- 3 tablespoons vegetable oil divided
- 7 oz tofu cut into cubes
- 6 oz onions thinly sliced
- 1 teaspoon tomato paste
- 6 cups vegetable broth
- 8 oz loofah gourd cut into thin rounds
- 2 tablespoons oyster mushroom sauce
- 3 oz misua
- 1 teaspoon vegan fish sauce
- salt & pepper to taste
Toppings
- ⅛ cup green onions chopped
- 2 tablespoons crispy fried garlic
Instructions
- Add two tablespoons of oil in a heated pot over medium heat and sauté tofu balls until turned into light golden brown, then remove the fried tofu and set it aside.
- In the same pan, sauté onions and tomato paste with the remaining oil on low heat for 3 minutes or until it caramelizes.
- Pour in the vegetable broth, loofah gourd, and bring to a rapid boil, then reduce to simmer for six minutes.
- Add the tofu balls, oyster mushroom sauce, misua, and vegan fish sauce and continue simmering for five more minutes.
- Season with salt and pepper.
- Top with chopped spring onions and crispy garlic before serving.
Ellah H says
I love how easy this recipe was to make. I couldn't find lofah gourd so I used zucchini and it turned out great!
Lainey says
Great! I appreciate you making this recipe, Ellah. Thank you! 🙂
Liz L says
I don't like loofah so I omitted that and used something similar. I kind remember the name, but it still tasted good. Oh and I didn't use the vegan fish sauce, because it actually tastes like fish. yuck.
Lainey says
Haha. I understand. Feel free to customize this dish to your liking. Thank you for making this recipe, Liz. Try and enjoy more of my recipes. Happy cooking!