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.

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

Ingredients:

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:

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.