Kelda Mix Miki Soup

The first time we ate Miki soup is in Pagudpud, Ilocos Norte. It is locally popular for its tasteful soup and the well-blended mix of vegetables, noodles, and meat! We have travelled there for a couple of times with friends, and not one day goes without having Miki as part of our meal!

The original recipe of the Filipino Miki Soup requires ingredients that are not easily available here in Sweden like the annatto powder, which has been used by behVANN. According to Wikipedia, Annatto is derived from the seeds of the achiote trees found in tropical and subtropical regions. Its scent described as "slightly peppery with a hint of nutmeg". We assume that this is the distinct taste found in the Miki soup that we eat. This is one major ingredient of the Miki soup that is difficult to acquire in Sweden so we make do with what's available in groceries.

A very special soup that we use is Kelda's Mild Tomatsoppa. The taste of the tomato in this soup is overwhelmingly delicious that adding noodles, bits of vegetables, meat, and croutons would make it the perfect soup during the cold season.

This is one of many entries related to Miki Soup (since we love it so much). A previous entry for our easy-to-prepare recipe of Swedish Miki Soup can be found here. 

Meanwhile, here is a picture from Pagudpud, Ilocos Norte of the Miki Soup that we have eaten there.