I usually make misoa into a soup dish because it’s simply that delicious when slurped with broth—the savory, umami-rich broth makes the chewy texture incredibly satisfying. But today, I’m going to transform misoa into an extraordinary dish—spicy and savory, perfect for enjoying with the family at home.
Fried misoa is one of my husband’s favorite spicy, savory dishes. He loves misoa prepared both in broth and fried, but it must always be well-seasoned. He’s curious about how it tastes when fried with super-spicy seasoning. The spice level is perfect for him, but in my opinion, it’s too spicy. Curious about the preparation steps? Let’s take a look at the steps below.
Ingredients
2 tablespoons of sweet soy sauce
1 stalk of green onion
3 leaves of cabbage
4 leaves of Chinese cabbage
1 stalk of celery
2 cloves of red onion
3 cloves of garlic
5 dried chili peppers
Cooking Procedure
Soak the chopped dried chili peppers in boiling water, then cook the miso noodles in boiling water briefly until tender.
Drain the miso, then add sweet soy sauce and stir until well combined set aside.
I chopped all the vegetables into small pieces, then blended the dried chili peppers, red onions, and garlic until smooth.
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I finely chopped one clove of shallot and sautéed it in a little oil. Then I added the blended spices.
Once the spices were cooked, I added the vegetables and cooked them until tender. When everything was cooked, I added the miso noodles while stirring. Don’t forget to add salt, and you can also add mushroom broth if desired.
Result
The fried misoa is ready to serve. Place it on a serving plate and add crackers or another protein source. Look at the result—the sauce is rich and red from the dried chili peppers, and it’s beautifully vibrant. Everything looks so perfect; I absolutely love the final presentation. The variety of vegetables all look so lovely in the misoa.
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The noodles are so chewy, and when you bite into them, they’re incredibly tender—even though miso noodles usually have a delicate texture that falls apart easily. But when prepared in a dish like this, they look so appealing; I absolutely love the result. It tastes savory, spicy, and full of umami—especially the spiciness. My husband really loves it; it’s exactly to his taste. He says it’s perfect. Even though the spiciness is quite intense on my tongue, that’s just his preference—he has a higher tolerance for spice than I do.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
