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.
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!!
Note: 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.