Misua and Tofu


1 8 oz Misua (rice vermicelli)

1 lb ground chicken

hard tofu, cubed

5 pieces garlic cloves, minced

1 medium size onion, chopped

1 large patola, sliced

1 stem green onion, sliced thin

salt and ground pepper to taste

2 knorr chicken cubes

cooking oil

Cooking Direction:

Using a deep pot heat 2 tablespoon cooking oil, saute garlic and onions till golden brown.

Add the ground chicken and saute till golden brown.

Add 5 cups of water and bring to a boil for at least 10 minutes in medium heat.

Once the soup starts boiling season with chicken cubes, salt and ground pepper.

Add the misua and simmer for 2 minutes.

Add the cubed tofu, slices of patola and green onion.

Simmer for 2 more minutes then remove pot from the heat and serve.

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