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Quick Chicken Eggdrop Soup Recipe
Quick Chicken Eggdrop Soup
Misuang Manok

This noodle soup is perfect for chilly weather or for alleviating the effects of a cold. It’s quick and easy with relatively few ingredients, but a heartier version could include meatballs, prawns, or mushrooms. Misua is a very fine white Chinese noodle made from wheat flour. Unlike other noodles, misua does not require soaking, but it does cook very quickly, so be careful not to overcook it.



kusina ingredients 
  • 1 chicken breast or thigh, preferably bone-in, sliced
  • 100 grms misua
  • 8 cups water
  • 2 eggs, beaten
  • 3 green onions (scallions), minced
  • 5 cloves garlic, minced
  • 1 onion, sliced thinly
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsp fish sauce
  • 1 tbsp oil
kusina instructions
1. Heat the oil in a large saucepan over medium heat and sauté the garlic until lightly browned. Add the onion and sauté until translucent.

2. Add the water and bring to a boil. Add the chicken, fish sauce, salt and pepper and cook over medium heat for 15 minutes.

3. Add the egg slowly while stirring the soup. Add the noodles and simmer over medium-low heat for 3 minutes, or until soft.

4. Ladle the soup into individual bowls and garnish with the green onions. Serve immediately.



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