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a bowl of vegan misua soup with a stainless spoon
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Vegan Misua Soup

An easy and savory noodle soup that is loaded with fried tofu balls, misua (wheat vermicelli), loofah gourd, and tomato paste. It's a vegan-friendly and affordable Filipino dish that is perfect for a quick and healthy family dinner!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree, Main Course, Soup
Servings: 4
Calories: 215kcal

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

  • 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.

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 43g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1788mg | Potassium: 95mg | Fiber: 4g | Sugar: 10g | Vitamin A: 806IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 3mg
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