Seafood Misua/Misoya Soup

(serves 2)

Misua (also spelled mee sua or called misoya) is a very thin variety of salted Chinese noodles made from wheat flour,salt and water. Misua signifies long life in Chinese culture, and as such is a traditional birthday food. It is usually served topped with ingredients such as eggs, oysters, shiitake mushroom, shallots, or scallions.

Misua are cooked during important festivities, and eaten in China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines.

This recipe is something that I created ,after watching a food review program on the local TV channel.

I bought a packet of Misua which costs RM1.80.There were 4 rolls of misua .I used one roll to make this delicious dish. It was quite tasty and actually it was the first time for me trying out the dish and tasting it as well.

1 roll Misua/Misoya
2 garlic (chopped finely)
½ cup of cut chinese cabbage
6 large prawns
1 large squid(cut into rings)
1 egg (beaten lightly)
1 tbsp fried shallots
1 tbsp chopped spring onions
¾ tsp corn flour mix with 1tbsp water(to thicken the soup)
A pinch of white pepper powder
Salt to taste

Note :
You can add oyster or chicken pieces also if preferred.

Boil some water in a pan.Drop in the misua and leave for a few seconds.Then sieve the misua and wash in running tap water.Leave aside.

In a wok, heat a tbsp of oil, saute the chopped garlic.Once fragrant, add in the seafoods and saute further.Mix in 2 cups of water or stock. Add in chinese cabbage,salt and pepper powder.Once the cabbage has soften slightly, add in the misua.Stir the misua with the ingredients.Add in the cornflour mixture to thicken the soup.Pour in the beaten egg around the edge of the wok slowly.Close fire. Dish out.Garnish with fried shallots and chopped spring onions.Serve immediately.Do not leave the dish to cool then the misua would turn sticky.