|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 19g||69%|
|Total Sugars 20g|
|Vitamin C 104mg||520%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Lunar New Year longevity noodle dish, misua (miswa or mee swa) is served during festivities (including the Lunar New Year) and special occasions (like birthdays) in China, Singapore, Malaysia, Indonesia, Vietnam, the Philippines, and Taiwan.
What is misua? It is a thin wheat noodle that takes around five minutes to cook. Cook the misua longer and the starch will thicken the soup while the noodles turn soggy. As sold in Asian groceries, misua comes in coiled bundles. The noodles swell tremendously during cooking so, as a guide, use one bundle to serve two.
The misua soup is a comforting mixture of garlic, shallots, diced tomato, dried mushrooms, baby bok choy, misua, and seasonings cooked in chicken broth. When you're eating the noodles, try to eat them all in one length, as in China, eating these long noodles in this way is believed to be a sign of good luck and the key to a long life.
Enjoy this soup with spring rolls or Jiaozi (Chinese dumplings). Other popular dishes for the Chinese New Year include fried rice, fish, stir fry, and Nian Gao (lunar new year cake)
“This soup was pure comfort in a bowl and extremely soothing. I was only able to find fresh buckwheat noodles at my local Asian market. If you can’t find misua, which is a thin variety of salted wheat flour noodles, you may need to add salt and additional fish sauce to your liking.” —Diana Andrews
1 tablespoon peanut oil
1/2 teaspoon minced garlic
2 medium shallots, thinly sliced
1 medium tomato, diced
2 to 3 dried wood ear mushrooms, soaked in half a cup of hot water until softened then thinly sliced
4 cups chicken broth
1 bundle misua, about 7 ounces
3 cups coarsely chopped greens, such as baby bok choy or wom bok
Fish sauce, to taste
Freshly ground black pepper, to taste
1 teaspoon oyster sauce
Salt, to taste, optional
Gather the ingredients.
Heat the peanut oil in a pot over medium heat. Saute the minced garlic, sliced shallots and diced tomato just until softened.
Add the sliced wood ear mushrooms to the pot and saute for a few minutes.
Pour in the chicken broth and bring to a boil.
Add the misua and greens. Season with fish sauce, black pepper, and oyster sauce. Let boil for two to three minutes or until the noodles and greens go limp.
Turn off the heat. Cover the pot and allow everything to finish cooking in the residual heat for another two to three minutes. Taste the broth. If needed, add salt to taste and adjust the other seasonings.
- If you cannot find misua noodles, you can subsitute somen noodles in their place.
How to Store
- After it has cooled down, Misua soup can be placed in an airtight container and stored in the refrigerator for three to four days.
- It can also be frozen for up to three months.