A misua soup recipe with delicious pork meatballs seasoned with aromatics, carrots and sesame oil. The meatballs and the soup are made in the same pot, adding an extra depth of flavor to the soup and misua noodles.
In a bowl, combine all the ingredients of the pork meatball. Mix thoroughly using a large spoon or your hands.
Shape mixture into balls using two spoons or roll between your hands (see video). Place on a plate.
In a pot over medium heat, add oil. Fry the meatballs until all sides are brown and half cooked. Place the browned meatballs on a plate and set aside. Note that meatballs will finish cooking in the broth later.
Add the garlic and onion. Stir-fry garlic until soft and translucent. Pour chicken broth, cover pot with lid and bring to boil.
Add the meatballs. Simmer until meat is thoroughly cooked and floating at the top.
Add your choice of greens (see notes for options). Simmer for 1 minute then add misua and your choice of toppings like egg and green onions.
Season with salt or fish sauce and ground black pepper. Boil for 2 to 3 minutes then turn off the heat. Taste the broth and adjust seasonings as needed.
Transfer to serving bowls. Serve hot. Enjoy!
Video
Notes
For even cooking, shape the meatballs as evenly as possible.
Chicken broth alternative: 1 chicken bouillon cube dissolved in 4 cups of water.
Green Vegetable options: spinach, broccoli, bok choy, nai bai, slices of cabbage