The vegan recipe for Misua Soup with Ginger and Seaweed Sprouts:

servings – 2


  • 120 g salted Chinese noodles/misua
  • 2 tbsp seaweed sprouts
  • 50 g fresh oyster mushrooms (wash and split into 2 to 3 pieces)
  • 1 thumb-size piece ginger (wash and cut into fine strips)
  • 2 tbsp vegetable oil
  • 5 cups water


  • 1 tsp salt
  • 1 tbsp nutritional yeast flakes


  1. Heat vegetable oil over low flame and fry the ginger strips until golden brown; add water and boil over medium heat.
  2. Add seaweed sprouts and oyster mushrooms; cook for 5 minutes.
  3. Add salt, nutritional yeast flakes and salted Chinese noodles; cook until the noodles turn soft.
  4. Ladle into soup bowls and enjoy!