Fresh Miki Soup

Fresh Miki Soup
Here is a Fresh Miki Soup Mami Style I regularly cook for our breakfast. It is simple to prepare. For the noodles I used the fresh miki available at Philippine wet markets and some supermarkets. They come in several sizes, round or flat. For the vegetables I only used pechay which goes well with the rich taste that is distinct for these noodles.

Fresh Miki Soup Recipe

Of course you could use any other vegetables that are used on a regular mami. Here is the recipe.


1/2 kilo fresh miki noodles, blanched, drained
1/4 kilo medium size shrimp, shelled, de-veined
1 chicken breast, boiled, shredded
2 large bundle pechay, sliced crosswise
1 medium size onion, sliced thinly
1/2 head garlic, chopped finely
2-3 stalks spring onion, chopped
1/2 cup patis
salt and pepper

Cooking procedure:

Fresh Miki Soup Fresh Miki Soup - Cooking Procedure

In a casserole sauté garlic and onion. Add in chicken, shrimp and patis, stir cook for 2 to 3 minutes. Pour in 6 to 8 cups of stock (from boiled chicken and shrimp shell/heads), bring to a boil and simmer for 3 to 5 minutes. Add in miki noodles, simmer for 1 to 2 minutes. Add in pechay stalk first and cook for another 2 to 3 minutes. Season with salt and pepper to taste. Garnish with spring onion and serve immediately.


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