This meatless misua soup has broccoli and cauliflower to add texture, color and contrast. As with simple dishes, the ingredients and the cooking process will not condone short cuts. Take your time allowing the aromatics to sweat to create a rich base for the soup. And use only the best quality broth.

Meatless misua soup with broccoli and cauliflower

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoons vegetable cooking oil
  • 1 onion chopped
  • 2 tomatoes chopped
  • salt
  • pepper
  • 4 cloves garlic minced
  • 1 half-inch knob ginger finely chopped
  • 6 cups bone broth
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 bundles of misua about 80 grams
  • toasted garlic bits to garnish


  • 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.