This soup is perfect for a quick lunch, brunch, or snack for elevenses or mid-afternoon (tea-time).
It is warming and very filling. And most importantly, very easy and quick to make. Misua noodles take so little time to cook.
By the way, we also have a recipe of misua with quail’s eggs, click here
Ingredients
1 small bundle of misua (available in Oriental supermarket, this noodle is so quick to cook)
3 boiled eggs, hardboiled and peeled
1 tbsp olive oil
1-2 cloves garlic, chopped finely
1 medium onion, sliced thinly
3-4 cups water
Procedure:
Using a saucepan, add the oil and sauté the garlic until brown.
Add the onion and fry until translucent.
Pour in the water and bring into a boil.
Add the boiled eggs.
Season with salt and pepper according to your taste.
Roughly separate the bundle of misua and into the pan.
Stir and cook for a minute.
It is ready to serve.
It is easy as that!
NOTE: if you happen to have a zucchini/courgette lying around in your fridge, peel it and slice then add as soon as the water has boiled (see above procedure)
