Site icon Global Granary

Misua with Boiled Eggs

Postulant Cook

Noodle Soup Recipe

Misua with Boiled Eggs

Misua with Boiled eggs, photo by Bess Mercado

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)

 
Exit mobile version