Misua with bola bola – also known as Almondigas – is a meatball soup that is a staple comfort food in the Philippines. Juicy seasoned meatballs are served in a savory broth with silky misua noodles. A simple, yest satisfying dish that is sure to be a favorite!

Misua with Bola Bola

Misua with bola bola is a Filipino soup dish that features thin noodles called misua and meatballs (bola bola) made from ground pork. It is a popular comfort food in the Philippines and is often served during special occasions and family gatherings.

Misua is a type of Chinese wheat noodle that is thin and delicate. It is often used in soups and is known for its soft and silky texture. The origins of misua can be traced back to the Fujian province in China, where it is a staple food. It was brought to the Philippines by Chinese immigrants and has since become a beloved ingredient in Filipino cuisine.

Bola bola, on the other hand, is a term used to describe meatballs in the Philippines. In this dish, the meatballs are typically made from ground pork and flavored with onions, garlic, salt, and pepper. They are then added to the soup along with the misua noodles and vegetables like patola or chayote squash.

Ingredients and Substitutions

I love this recipe because it is so simple and requires minimal ingredients. Here’s what you’ll need to make misua with bola bola, plus any possible substitutions:

For the Meatballs:

• Vegan Sausage Gounds: for this recipe, you have to use a vegan ground meat similar to ground sausage or ground beef, such as Impossible Sausage or Beyond Meat Sausage. Unfortunately, crumbles in a bag or links will not form into proper meatballs. If you’re unable to find vegan sausage grounds, you can sub it out for vegan ground ‘beef’.
• Cornstarch
• Vegan Oyster Sauce: a substitute for traditional oyster sauce. If it’s not labeled as vegan oyster sauce, look for vegetarian oyster sauce or vegetarian mushroom sauce. It can be found in most Asian grocery stores, health food stores, or online.
• Vegan Egg Replacer: this is a vegan alternative to eggs that can be used in place of eggs in many in dishes that require eggs for binding. My favorite brand is Bob’s Red Mill or JUST Egg. If you can’t find vegan egg replacer, you could try using ground flaxseed mixed with water.

For the Misua Soup:

• Onion
• Ginger
• Garlic
• Chayote Squash: a light green vegetable that has a mild flavor and a firm texture. It can be found in most grocery stores, and you can substitute with patola, zucchini or yellow squash if it’s not available.
• Black Pepper
• Red Chili Flakes
• MSG: MSG gives this misua with bola bola (and any other dish that it’s added to) a kick of umami! If you have sensitivity to MSG, you’re more than welcome to leave it out, but if you’re under the impression that MSG is bad for you, please do your research on its history. There are several scientific, peer-reviewed studies that have debunked this age-old myth that’s rooted in racism. I recommend this study done by Harvard with tons of great references, and this article by Medical News Today, which also thoroughly cites all of its sources.
• Vegan Chick’n Broth:  I typically buy this in powder, cube, or paste bouillon form, then mix it with water to create a very flavorful broth. I can find artificial chick’n powder or bouillon at my local Asian market, specialty health food stores such as Whole Foods and Sprouts, or on Amazon. If you can’t access it, you can substitute it with mushroom powder, or vegetable bouillon. If using vegetable bouillon, I highly suggest using a powder or paste, as these are highly concentrated and will produce a much more flavorful broth.
• Vegan Fish Sauce: another optional ingredient, but totally adds that boost of *umami*. I find this brand at my local health food stores like Whole Foods and Sprouts, as well as on Amazon. You can sub it out for soy sauce or tamari.
• Green Onion
• Chili Oil

Step-by-Step Instructions

I love this misua bola bola because it’s so easy to make and requires just one pot and 30 minutes! Here’s how to prepare it:

1. Make the Meatballs:

Place the vegan ground sausage, garlic, cornstarch, oyster sauce, egg replacer, and oil into a large bowl and mix thoroughly to combine. Using your hands, form the mixture into mini meatballs — I used about 1 tablespoon of the mixture for 1 meatball. You should have between 20-25 meatballs.

Heat the avocado oil in large sauté pan over medium-high heat. Once the oil is hot, add the meatballs and cook until lightly browned on all sides and heated through, tossing periodically, 5 to 7 minutes. Remove the meatballs from the pan with a slotted spoon and set aside.

2. Simmer:

To the same pot you prepared the meatballs in, add the onion, ginger, garlic, and chayote squash over medium-high heat. Season with the black pepper, red pepper flakes, and MSG (if using). Sauté, stirring often, until the onion is translucent and chayote squash is lightly browns around the edges. Starting with 6 cups, pour in the broth and bring to a simmer. Reduce the heat to low and continue to simmer until the squash is fork tender, 15 to 20 minutes. 

3. Reserved Meatballs and Misua Noodles Join the Party!

Add the reserved meatballs and the misua noodles into the pot. Using tongs, stir the noodles into the broth gently to break them up. Add the vegan fish sauce and taste and adjust seasonings if necessary. If you prefer the soup to be a bit brothier, you can add the rest of the broth at this point. 

4. Serve, Garnish, and Enjoy!

Serve immediately with fresh green onion and chili oil and enjoy!

Tips and FAQs

Storage and Reheating:

Leftover misua with bola bola can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup in a pot over medium heat until heated through, stirring occasionally. Be careful not to overcook the misua noodles as they can become mushy if overcooked.

What if I can’t find Misua Noodles?

You can substitute misua with Japanese somen noodles since they are alike in texture and made of the same thing. You can also you can use any other thin noodle such as vermicelli or angel hair pasta.

Additional Vegetables:

Feel free to add other vegetables to the soup such as carrots, bok choy, or spinach for added nutrition and flavor.

Is misua with bola bola gluten-free?

Traditional misua noodles are not gluten free, but to make this recipe gluten-free, use gluten-free misua noodles or any other gluten-free thin noodles!

More Filipino-Inspired Recipes to Try

• Arroz Caldo
• Ginisang Munggo
• Lumpia
• Bistek Tagalog
• Filipino Spaghetti

Misua with Bola Bola: Your New Favorite Noodle Soup

I hope you love this misua with bola bola as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Misua with Bola Bola

Ashley

Misua with bola bola – also known as Almondigas – is a meatball soup that is a staple comfort food in the Philippines. Juicy seasoned meatballs are served in a savory broth with silky misua noodles. A simple, yest satisfying dish that is sure to be a favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Cuisine Filipino

Servings 6

Ingredients

  

1x2x3x

For the Bola Bola

• 12 ounces vegan sausage grounds
• 6 cloves fresh minced garlic
• 3 tablespoons cornstarch
• 2 tablespoons vegan oyster sauce
• 1 vegan egg replacer
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons avocado oil

For the Misua Soup

• 1 large onion diced
• 2 tablespoons fresh ginger peeled and minced
• 8 cloves fresh minced garlic
• 1 pound chayote squash peeled and cut into 1”-inch cubes
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ¼ teaspoon MSG optional
• 6-8 cups vegan chicken broth
• 4 ounces misua noodles depending on how thick you prefer it
• 1 tablespoon vegan fish sauce
• Sliced green onion for garnish
• Chili oil for serving, optional

Instructions

 

• To prepare the meatballs, place the vegan ground sausage, garlic, cornstarch, oyster sauce, egg replacer, and oil into a large bowl and mix thoroughly to combine. Using your hands, form the mixture into mini meatballs — I used about 1 tablespoon of the mixture for 1 meatball. You should have between 20-25 meatballs.
• Heat the avocado oil in large sauté pan over medium-high heat. Once the oil is hot, add the meatballs and cook until lightly browned on all sides and heated through, tossing periodically, 5 to 7 minutes. Remove the meatballs from the pan with a slotted spoon and set aside.
• To the same pot you prepared the meatballs in, add the onion, ginger, garlic, and chayote squash over medium-high heat. Season with the black pepper, red pepper flakes, and MSG (if using). Sauté, stirring often, until the onion is translucent and chayote squash is lightly browns around the edges. Starting with 6 cups, pour in the broth and bring to a simmer. Reduce the heat to low and continue to simmer until the squash is fork tender, 15 to 20 minutes.
• Add the reserved meatballs and the misua noodles into the pot. Using tongs, stir the noodles into the broth gently to break them up. Add the vegan fish sauce and taste and adjust seasonings if necessary. If you prefer the soup to be a bit brothier, you can add the rest of the broth at this point.
• Serve immediately with fresh green onion and chili oil and enjoy!

Keyword filipino cuisine, meatball soup, misua noodles, misua with bola bola

Tried this recipe?Let us know how it was!