This Vegan Misua Soup recipe is a quick and easy-to-cook Filipino noodle soup that 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 Thai Noodle Soup.
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.
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.
This Vegan 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, and misua then topped with chopped spring onions and crispy fried garlic.
It’s a quick and easy vegan dish that tastes savory and so heartwarming. It’s a tasty and healthy soup on its own or as a side dish. It’s a perfect soup to pair with steamed rice for lunch or dinner.
This noodle soup recipe is super easy to make and I hope you could give it a try!
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
Tips and Procedures:
- Use a vegetable peeler in peeling the loofah gourd.
- It is best to use young loofah gourds in this dish because it is tough and fibrous if mature and ripe.
- Topping options: carrots, baby corn, shiitake mushrooms, and scallions, fried marinated tempeh
- Protein alternatives: magic meat and fried firm tofu
- Storage: It is best served immediately as the noodles will absorb a lot of the liquid. If reheating, add additional water or broth to loosen consistency and adjust seasonings.
How to Make Vegan Misua Soup:
Listed below are all the ingredients you will need:
- vegetable oil
- 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
- spring onions
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!
Frequently Asked Questions:
Misua soup tastes delicious because of the salted wheat noodles and flavorful broth in it.
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, steamed rice, fried fish, or grilled meats.
Vegan Misua Soup
- 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
- ⅛ cup green onions chopped
- 2 tablespoons crispy fried garlic
- 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.