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:
  1. Using a deep pot heat 2 tablespoon cooking oil, saute garlic and onions till golden brown.
  2. Add the ground chicken and saute till golden brown.
  3. Add 5 cups of water and bring to a boil for at least 10 minutes in medium heat.
  4. Once the soup starts boiling season with chicken cubes, salt and ground pepper.
  5. Add the misua and simmer for 2 minutes.
  6. Add the cubed tofu, slices of patola and green onion.
  7. Simmer for 2 more minutes then remove pot from the heat and serve.


  1. Looks yummy, I'm sure it taste yummy as well, I just love Misua/Patula Soup this version is a must try.

  2. Hi Mr. Ut-man,
    this is the healthier version plus the tofu. Make sure to add extra toasted garlic and for sure you'll have 2 servings.


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