Monday, June 20, 2011

#307_Misua con Talaba (Misua with Oysters)

Misua Soup with Oysters

Misua is Chinese Vermicelli. Misua Soup is one of the cheapest and easiest Filipino food one can make and is one of my fondest childhood food, maybe because mother made it for us all the time specially during those long rainy days in the Philippines and money was tight.

This dish doesn't require much ingredient and doesn't require much effort to cook it and one doesn't really need a recipe to follow either, because you can make up your own way of cooking it as you go, except for the commercially prepared ones served in restaurants where they have certain ways of cooking it. I don't think there's right or wrong way to make this soup and so you can add anything you want in it. If you make this with meatballs, then it becomes
Almondigas (in Pilipino), Albondigas (in Spanish).

My mother used to make this with whatever looked good at the market such as clams, shrimps, crabs and crablets (talangka) or oysters. One time she mixed in sardines, which was so disgusting, I almost puked. My mother is always so inventive/creative when it comes to cooking. I love her cooking very much, but when she mixes in sardines or mackerel in a dish, I'd rather skip a meal. (...good thing she doesn't do computer and doesn't visit this blog).

The Misua with Crabs has been my favorite, but when I had my cravings for this soup the other day, crabs weren't available so I settled with oysters. The oysters here in North America are so huge so I had to slice them into bite size pieces.

Here's my version of the Misua using 1 pkg of Misua Noodles and 1 jar of Oysters: (I didn't really measure anything here).

minced garlic
onion, chopped
Canola oil
1 medium jar Oyster, drained
10 cups chicken broth
Patis or salt
ground black pepper
zucchini, sliced (if patola isn't available)
Heat some canola oil in a pan over medium heat. Saute garlic and onion. Flash saute the oysters then add the broth. Add patis and pepper. Bring to a boil then turn down to simmer for about 5 minutes. Add the misua noodles and zucchini then let it simmer for about 15 minutes. That's it!!

After this soup has been refrigerated, it usually becomes thick. You can put it back in a pot, add some water and bring to a simmer.
Adjust salt.



  1. Well done MaMely, you surprised me again by using oyster and zucchini. I always use shrimp and patola or sin qua in mine. To achieve full flavor, I use rice washings in lieu of chicken broth and add the juice extracted from crushed shrimp head. To achieve full flavor, I add a dash of Hon-dashi (bonito fish soup stock) to give it the "Umami" or fullness of flavor in Japanese. Keep on cooking and thanks for sharing. - Francis Calasanz

  2. Francis, so sorry it has taken me a while to post a response...I had problem posting my own comment. am glad it is now fixed. Anyway, thankyou so much for your awesome comment and for sharing your techniques in cooking this dish. I have to find this Hon-dashi when I go to a Japanese store. Take care!!