Sotanghon soup is a beloved Filipino noodle soup made with transparent cellophane noodles, also known as glass noodles or bean thread noodles. It’s a comforting dish that’s often enjoyed during rainy days or as a hearty meal. Here’s a detailed recipe for making a delicious Sotanghon guisado soup.
| Serving Size | Price |
|---|---|
| 2-3 persons | ₱ 250.00 |
Estimated Nutritional Content Table
| Nutrient | Amount per Serving (400g) |
| Calories | 250-300 |
| Proteins | 20-30g |
| Fats | 10-15g |
| Carbohydrate | 20-25g |
| Fibre | 3-5g |
| Sugar | 3-5g |
| Sodium | 1000-1200mg |
Sotanghon Soup Ingrediants
Noodles:
- 200g sotanghon (cellophane noodles), soaked in water until soft
Broth:
- 1-litre chicken broth or water with chicken bouillon
Protein:
- 200g chicken breast or thigh, sliced into thin strips
- 100g shrimp, peeled and deveined (optional)
Vegetables:
- 1 medium carrot, julienned
- 1 cup napa cabbage or regular cabbage, shredded
- 1/2 cup celery, sliced thinly
- One small onion, chopped
- Three cloves garlic, minced
- 1/2 cup mushrooms, sliced (optional)
Seasonings:
- Two tablespoons fish sauce (patis)
- One tablespoon of soy sauce
- Salt and pepper to taste
Garnishes:
- Two hard-boiled eggs, sliced (optional)
- Chopped green onions
- Fried garlic bits
- Calamansi or lemon wedges
Sotanghon Soup Recipe
How to cook Sotanghon Soup?
Preparation:
- Soak the sotanghon noodles in water until soft, then drain and set aside.
- Slice the chicken into thin strips and prepare the shrimp if using.
- Prepare the vegetables by julienning the carrot, shredding the cabbage, slicing the celery and mushrooms, and chopping the onion and garlic.
Cooking the Protein:
- In a large pot, heat a bit of oil over medium heat.
- Sauté the garlic and onions until fragrant and translucent.
- Add the chicken strips and cook until they start to turn golden brown.
- If using shrimp, add them to the pot and cook until they turn pink. Remove the shrimp and set aside to prevent overcooking.
Building the Soup:
- Pour the chicken broth into the pot and bring to a boil.
- Lower the heat and let it simmer for about 10 minutes to allow the flavours to meld.
- Add the fish sauce, soy sauce, salt, and pepper to taste.
Adding Vegetables and Noodles:
- Add the carrots, celery, and mushrooms to the pot and simmer until they soften, about 3-5 minutes.
- Stir in the shredded cabbage and cook for another 2 minutes.
- Add the softened sotanghon noodles and cook until the noodles are heated through about 2-3 minutes.
Finishing Touches:
- If using shrimp, return them to the pot to warm through.
- Adjust the seasoning with additional fish sauce, soy sauce, salt, or pepper.
Serving:
- Ladle the sotanghon soup into bowls.
- Garnish with slices of hard-boiled egg, chopped green onions, and fried garlic bits.
- Serve with calamansi or lemon wedges on the side for an added citrusy kick.
Frequently Asked Questions
Conclusion
Enjoy your comforting chicken Sotanghon soup, a perfect blend of savoury broth, tender noodles, and a medley of vegetables and proteins.
