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Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes, or until softened and translucent.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth. Bring the broth to a gentle boil.

Stir in the fish sauce and black pepper. Taste and adjust seasoning as needed.

Carefully add the Bibigo chicken mini wontons directly from the freezer into the boiling broth. Cook for 3-4 minutes, or until the wontons are cooked through and float to the surface.

Add the misua noodles to the pot. Stir gently to separate the noodles. Cook for only 1-2 minutes, or until the noodles are tender. Misua cooks very quickly, so watch it closely to prevent overcooking.

Ladle the misua soup into serving bowls. Garnish generously with chopped green onions before serving hot.


Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes, or until softened and translucent.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth. Bring the broth to a gentle boil.

Stir in the fish sauce and black pepper. Taste and adjust seasoning as needed.

Carefully add the Bibigo chicken mini wontons directly from the freezer into the boiling broth. Cook for 3-4 minutes, or until the wontons are cooked through and float to the surface.

Add the misua noodles to the pot. Stir gently to separate the noodles. Cook for only 1-2 minutes, or until the noodles are tender. Misua cooks very quickly, so watch it closely to prevent overcooking.

Ladle the misua soup into serving bowls. Garnish generously with chopped green onions before serving hot.
