Sardine & Tomato Noodle Soup

My mom used to make this soup when I was a kid. I haven't had it in a long time, but when I saw this recipe in my new cookbook (see previous post on 'Adobo Flavored Pecans'), I had to make it. This first time try was somewhat of a success although it was missing one of the key ingredients, the tomato (singular because only one is used in this recipe). Sometimes my mom would make miswa soup with meatballs, also one of my favorites. Misua (sometimes spelled as miswa) noodles are superfine wheat noodles with a silky mouthfeel. They cook really fast and if you put too much in, you will have a soggy mess. Since I didn't have the tomato, I thought I could put in another can of sardines in tomato sauce. The result was still okay, but too salty. I will have to make this again with tomatoes next time.

Sardine & Tomato Noodle Soup (Misua)

Ingredients:

1 tbsp olive oil

2 cloves of garlic, minced (although I just smashed mine)

1 green onion, chopped, white bulb & green stalk separated (I didn't use the white parts but a regular small onion instead)

1 small tomato (missing in the photos)

2 (5 1/2 oz) cans sardines in tomato sauce

3 cups Chicken Stock (I was lazy and used low sodium Chicken Broth)

2 oz misua noodles

2 tsp fish sauce (patis)

Heat the olive oil in a medium pot over medium heat. Add the garlic, the white part of the green onion and the tomato (M.I.A. obviously). Cook and stir for 2 - 3 minutes until the tomato begins to soften. Add the canned sardines with the tomato sauce and chicken stock.

Add the miswa noodles, fish sauce, and pepper. Simmer another 5 minutes until the noodles soften and the soup thickens. See the nice sardine?

Ladle the soup into bowls and garnish with the chopped green spring onion. Serve immediately.

I love these noodles. I should cook miswa more often. It would taste good with meatballs....that's for another post in the future!