Misua Soup Recipe
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!
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
- 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.
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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