Salmon and Mushroom Misua Soup
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:
- 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.”
- In a sauce pan, heat oil at medium heat. Sauté garlic and onion until fragrant. Add shiitake mushroom. Cook for a few minutes.
- 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.
- 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.
- 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.
- Ladle into bowls and serve while hot.
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