Misua At Itlog(Noodles And Egg Soup) - cooking recipe

Ingredients

4 c. chicken stock
1 medium onion, thinly sliced
1 clove garlic, mashed
4 eggs
1 Tbsp. patis
1/2 tsp. salt
dash of pepper
1 Tbsp. oil
1 oz. misua (fine rice noodles or vermicelli)

Preparation

In medium saucepan, saute garlic and onion in hot oil until lightly brown.
Add chicken stock and bring to a boil.
Season with salt, pepper and patis.
Lower heat to simmer.
Stir in misua and break eggs into the simmering stock.
Cook until eggs are set (about 2 minutes).
Serve immediately; garnish with green onions.