Chicken soup with broccoli and misua

Course Soup
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • 2 chicken breasts boiled, deboned and the meat torn into chunks
  • 8 cups bone broth beef, pork, chicken, duck — whatever you have
  • 1 onion
  • 1 carrot
  • 1 medium broccoli
  • 3 rolls misua noodles
  • patis (fish sauce)
  • pepper


  • Trim the broccoli. Cut the head into florets. If your broccoli came with the stem, cut off the hard outer layer of the stem until you only have the soft, light green portion. Slice or dice, whichever shape you prefer.
  • Peel and thinly slice the onion and carrot.
  • Heat the broth. 
  • Add the onion and bring to the boil. 
  • Add the chicken, broccoli stem and carrot, season with patis and pepper and bring to the boil once more. 
  • Add the broccoli florets and the rolls of misua. When the soup reaches the boiling point once more, turn off the heat, cover and leave for three minutes. 
  • Serve at once.


There is no need to simmer misua. In fact, I strongly advise against it because simmering will only release the starch from the noodles. If you let the misua cook in the hot broth with the heat off, the noodles will not turn soggy.
Three minutes is just about right to cook both the broccoli and the misua. While the misua won’t suffer if left in the hot broth for several minutes longer (even for as long as 10 minutes, so long as the heat is off), the broccoli will get overcooked. If you want to be sure that the broccoli is cooked just right according to your preference, eat a floret after three minutes. If you want it softer, cover the pan and leave the soup for another two to three minutes.