Miswa with Pig's Blood

Misua (Chinese: 麵線; Pe̍h-ōe-jī: mī-sòaⁿ) (also spelled mee sua or miswa) are a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.

Miswa is a long, thin variety of Filipino egg wheat noodles which are very fine and delicate. They are slightly off-white in color.
It differs from Bihon and Sotanghon because the latter two are made from rice. Misua is usually cooked in the Philippines during the rainy days because of its hot soup that is very good and comforting to eat during the rainy seasont. It is also very affordable that is why a lot of low income families prefer to serve it in times where their budget is a little bit tight. It is usually served topped with ingredients such as eggs, shiitake mushroom, beef, shallots or scallions, and roasted nuts.

The most common way of cooking musua in the Philippines is with Pig's Blood and here is how to cook it.

MISWA WITH PORK STRIPS & DUGO or PIG'S BLOOD
Ingredients:
1 packet miswa
1 container pig's blood jelly, diced in small cubes
1/2 kilo of pork strips
3 cloves garlic, minced
1 onion, sliced
1 small piece ginger, julliened
1 tbs. dried shrimps (hibe)
patis and pepper to taste
6 cups water

Procedure:
Saute' garlic, onion and ginger until fragrant.
Add dried shrimps and stir for 2 minutes.
Add 6 cups water and bring to a boil with the lid on.
Drop cubed pig's blood until they turned dark.
Season with patis and pepper.
Add Pork strips and cook until soft but not soggy.
Lastly, add the miswa and try to separate strands.
Continue boiling adding more water if you want more soup.
Serve hot with puto or steamed rice.
Share and enjoy!!!