Heat the cooking oil in a pan.
Throw in the onion and tomatoes. Stir. Cook over medium-low heat, covered, until softened.
Add the garlic and ginger. Sprinkle with salt and pepper. Stir. Cover and continue cooking for a few more minutes until the onion and tomato pieces are very soft.
Pour in the broth. Bring to the boil.
Add the broccoli and cauliflower. Lower the heat, cover and simmer for 10 minutes. Taste, adjust the seasonings, as needed.
Drop in the misua. As soon as the broth starts to broil, count 30 seconds then turn off the heat and cover the pan. The misua will cook in the residual heat. It really isn’t a good idea to overcook misua.
Taste the broth again as the noodles will have soaked up some of the salt. If needed, sprinkle in more salt and pepper.
Garnish with toasted garlic bits and serve hot.