UFC Hearty Misua

Ingredients:

For the meat balls:

• 1 cup ground pork
• 1/2 cup shrimp, peeled and finely chopped
  
• 1 tablespoon flour
  
• 1/2 teaspoon chopped kinchay
• 2 tablespoons onions, finely chopped
  
• Pinch white pepper
  
• 1 egg
  
• 2 drops sesame oil
• salt

For the soup:

• 1 cup bihon or misua
  
• 1 teaspoon garlic, minced
• 2 tablespoons onions, chopped
• 1/2 cup UFC Tomato Sauce
• 4 eggs, soft-boiled
• 2 tablespoons Golden Fiesta Cooking Oil
• 5 cups water
• 1 cube/piece UFC Chicken Stock
• 1 1/2 tablespoons Datu Puti Patis
• 1/4 teaspoon sesame oil
• 2 pieces ginger, small
• Pinch 5-spice powder

1. For the meat: Mix all ingredients together. Form into 1 1/2 -inch balls.
2. For the soup: Saute garlic and onions in Golden fiesta Cooking oil.
3. Add UFC Tomato Sauce, water and UFC Chicken Stock then bring to a simmer.
4. Add uncooked misua and bring temperature down to a simmer. Gently place the meatballs in the misua and cook over low heat for 15 minutes. Season with Datu Puti Patis and 5-spice powder. Add a little sesame oil.
5. Carefully peel soft-boiled eggs and drop into soup. Bring to a boil and then serve.
   

Makes 5-6 servings.

Tip: To save you time, you can make the meatballs one day ahead and store them in the chiller until needed.