Alright, let’s talk about Sotanghon Soup-a dish that’s comfort in a bowl, warm and satisfying in ways that hug your soul. If you’ve ever had a bowl of this Filipino classic, you know it’s more than just noodles and broth-it’s a marriage of flavors, textures, and aromas that feel like home. Sotanghon noodles are those delicate, glassy vermicelli-like noodles made from mung bean starch. They soak up the flavors of the soup, giving each bite a silky, melt-in-your-mouth sensation.
- Think of it as a warm, nourishing hug that’s perfect for rainy days, family gatherings, or just when you need something cozy after a long day.
- This soup is incredibly versatile: it can be loaded with chicken, shrimp, or pork-or kept light and simple for a vegetarian twist.
- The beauty? It’s quick to cook, yet it feels like you’ve poured hours of love into it.
By the end of this guide, you’ll not only know how to make Sotanghon Soup, but you’ll also understand why each ingredient is there, what makes it shine, and how to tweak it to your heart’s desire.
Sotanghon Soup Recipe
Here’s a traditional yet adaptable recipe that’s perfect for beginners and experienced home cooks alike. Let’s jump right in!
Ingredients Needed
To make a comforting pot of Sotanghon Soup, you’ll need:
- Sotanghon noodles (glass noodles): 100-150 grams, soaked in water until soft
- Chicken: 250-300 grams, preferably breast or thigh, cut into bite-sized pieces
- Shrimp (optional): 150 grams, peeled and deveined for extra umami
- Carrots: 1 medium, julienned or sliced thinly
- Cabbage: 1 cup, shredded
- Garlic: 4 cloves, minced
- Onion: 1 medium, chopped finely
- Spring onions or leeks: 2 stalks, chopped
- Chicken broth or stock: 4 cups for that rich, savory base
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon (optional, for authentic Filipino flavor)
- Ground black pepper: to taste
- Cooking oil: 1-2 tablespoons
- Water: 1 cup, if needed to adjust consistency
- Optional garnishes: fried garlic bits, chopped fresh cilantro, or a squeeze of calamansi/lime
Cooking Instructions
Now, let’s get cooking! I’ll walk you through this step by step so you won’t miss a beat:
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Prep The Noodles
- Soak the Sotanghon noodles in warm water for 10-15 minutes until soft. Drain and set aside.
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Cook The Aromatics
- Heat oil in a pot over medium heat.
- Sauté garlic and onions until fragrant and slightly golden. This is the flavor base, so don’t rush it!
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Cook The Proteins
- Add the chicken pieces first, stir-frying until lightly browned.
- If using shrimp, add it later to avoid overcooking-shrimp only needs a few minutes.
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Add The Broth
- Pour in chicken stock and bring it to a gentle boil.
- Season with soy sauce, fish sauce, and black pepper. Taste as you go!
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Cook The Vegetables
- Add carrots first, let them soften for 2-3 minutes.
- Then add cabbage and any other quick-cooking vegetables.
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Add The Noodles
- Add the soaked Sotanghon noodles to the simmering soup.
- Stir gently to prevent clumping.
- Let everything simmer together for 5-7 minutes until the noodles absorb the flavors.
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Finish And Serve
- Sprinkle chopped spring onions or leeks on top.
- Optional: garnish with fried garlic bits or a squeeze of calamansi/lime.
- Serve hot and enjoy the comforting aroma wafting from your kitchen.
Ingredient Insights
Understanding your ingredients can elevate your soup from good to unforgettable:
- Sotanghon noodles: These noodles are like little flavor sponges. Soaking them before cooking ensures they don’t clump and cook evenly.
- Chicken: Thighs give more flavor and tenderness, while breast keeps it lean.
- Carrots and cabbage: They add color, texture, and natural sweetness to balance the savory broth.
- Garlic & onion: These are your soup’s soul. Light sautéing releases their aromatic oils and builds depth.
- Soy sauce & fish sauce: They’re umami powerhouses-adding richness without overpowering the fresh ingredients.
Expert Tips
Want to take your Sotanghon Soup to the next level? Here’s some insider wisdom:
- Layer flavors: Sauté aromatics first, then add chicken, then broth. Building layers of flavor makes a huge difference.
- Don’t overcook noodles: They turn mushy fast. Add them at the end so they remain tender yet slightly chewy.
- Taste as you go: Broths can vary in saltiness; adjust soy sauce, fish sauce, or pepper gradually.
- Add acid at the end: A little calamansi or lemon juice brightens the soup and balances the flavors beautifully.
Recipe Variations
Sotanghon Soup is flexible, so feel free to customize:
- Seafood Sotanghon: Swap chicken for shrimp, crab, or a mix of seafood.
- Vegetarian version: Use vegetable stock, tofu, mushrooms, and skip fish sauce.
- Spicy twist: Add sliced chili peppers or a dash of chili oil.
- Creamy variant: Stir in coconut milk at the end for a rich, creamy version.
Final Words
Cooking Sotanghon Soup is like telling a story in your kitchen. Every step-from sautéing garlic to gently folding in the noodles-is part of an experience that nourishes not just the body, but the soul. It’s a dish that welcomes experimentation, so feel free to tweak ingredients to your taste.
FAQs
What Is Sotanghon Soup?
Sotanghon Soup is a Filipino noodle soup made primarily with glass noodles (sotanghon), chicken, vegetables, and sometimes shrimp. It is a comforting dish often served during special occasions or rainy days.
What Ingredients Are Needed To Make Sotanghon Soup?
The key ingredients for Sotanghon Soup include sotanghon noodles (glass noodles), chicken (often shredded), garlic, onion, ginger, fish sauce, carrots, and sometimes shrimp, bok choy, or snow peas.
Can I Use Other Types Of Noodles For Sotanghon Soup?
While sotanghon noodles are traditional for this soup, you can substitute with other types of noodles like cellophane noodles or rice noodles if sotanghon noodles are unavailable. However, the texture and appearance may differ.
How Do I Prepare The Sotanghon Noodles For The Soup?
Sotanghon noodles typically need to be soaked in warm water for about 10-15 minutes to soften before adding them to the soup. After soaking, they can be cut to shorter lengths if desired, and then added to the broth.
Can I Make Sotanghon Soup Ahead Of Time?
Yes, Sotanghon Soup can be made ahead of time. However, the noodles may absorb more liquid and become softer over time, so it’s best to store the soup and noodles separately if possible. When reheating, you can add a bit of water or broth to adjust the consistency.
Is Sotanghon Soup Gluten-free?
Sotanghon noodles are typically made from mung bean starch and are gluten-free, making the soup suitable for those with gluten intolerance. However, you should check the ingredients of the broth or any sauces used to ensure they are also gluten-free.
How Long Does It Take To Cook Sotanghon Soup?
The cooking time for Sotanghon Soup is relatively quick. The broth takes about 20-30 minutes to prepare, and the noodles only need about 5-7 minutes of cooking time after they are softened and added to the soup.
What Is A Good Substitute For Chicken In Sotanghon Soup?
For a vegetarian version of Sotanghon Soup, you can substitute chicken with tofu or other plant-based protein options. You can also use pork or beef, although chicken is the most common meat used in traditional recipes.
What Vegetables Can Be Added To Sotanghon Soup?
Common vegetables in Sotanghon Soup include carrots, bok choy, snow peas, and sometimes green onions or celery. You can adjust the vegetables based on your preferences or availability.
What Are Some Tips For Making Sotanghon Soup Flavorful?
To enhance the flavor of Sotanghon Soup, consider using a homemade broth made from chicken or pork bones, adding fresh ginger, and seasoning with fish sauce and a little salt or soy sauce. You can also top the soup with fried garlic for added aroma and taste.