Salmon and Mushroom Misua Soup

Prep Time:
15 minutes
Cook Time:
15 minutes
Yields:
4

A fancy misua soup? It’s definitely possible with this recipe! Just add in some fresh pink salmon and mushroom, and you have yourself a 5-star, restaurant-worthy dish at the comfort of your home! This recipe can serve up to 4 bowls of this “sosyal” misua soup.

Ingredients:

    1 pc, large   Dried Shiitake Mushroom

    2 Tbsp    Cooking Oil

    3 cloves   Garlic, chopped

    1 pc, small   Onion, sliced

    1 can x 200g   SABA Pink Salmon in Natural Oil

    2 cups    Hot Water 

    125g (about 2 ‘bundles’) Misua (premium quality)

    2 Tbsp    Soy Sauce

                   Salt, to taste

    ¼ tsp    Ground black pepper

    2 pcs    Eggs

    3 Tbsp    Green Onions, finely chopped

Procedure:

    1. Prepare the shiitake mushroom. Soak mushroom in 1 cup hot water for at least 30 minutes. Mince the mushroom. Do not discard the mushroom “water.” Set aside the mushroom strips and mushroom “water.”
    2. In a sauce pan, heat oil at medium heat. Sauté garlic and onion until fragrant. Add shiitake mushroom. Cook for a few minutes.
    3. Open the can of SABA Pink Salmon in Natural Oil and pour its entire contents into the pan. Break down salmon into desired sizes. Simmer.
    4. Pour hot water and reserved mushroom “water.” Simmer, then add misua (you may wash the misua before adding it). Stir occasionally while simmering. When the sauce thickens, add soy sauce and season with salt and pepper.
    5. In a bowl, beat the eggs and pour this to the soup. Continue simmering until eggs are cooked. Add the green onions and turn off the heat.
    6. Ladle into bowls and serve while hot.
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