A Deliciously Tasty Sotanghon Soup Recipe

While this deliciously tasty Sontanghon soup recipe provides a great cold-weather dinner option, there is nothing wrong with keeping it in your rotation all year round. It is a recipe that is derived from Filipino culture and it is a hearty meal that families all over the world have grown to love. Whether you are looking to warm up on a chilly day or find a filling summer dinner idea, you will want to read on and learn more about this Sotanghon soup recipe.

For starters, some will have a tough time making the decision on the proper type of chicken to use. Some may want to simply use chicken parts that have been simmered in aromatics. Meanwhile, others could decide to use bone-in chicken wings. The latter option makes it easier to cut the chicken up into more manageable pieces, which is a great relief.

It is easier to keep these pieces moist, which is important to remember. The former option can cause the chicken to become stringy and you are certainly not going to enjoy the same depth of flavor that the bone broth has to offer. By choosing the second option, you are able to create a soup that is equal parts hearty and delicious.

Sotanghon: A Closer Examination

These clear noodles can also be referred to as cellophane or mung bean thread noodles. They are made out of potato, mung bean, sweet potato, or tapioca starch and water. In most instances, they are packaged in dry form. They are used in soups and stir fries on a regular basis, though.

In the present day, these noodles have become a staple in many homes. It is easy to throw them together, as there is no shortage of cheap and easy meals that can be made by using them. That’s why you see them popping up in more and more recipes. After all, who isn’t searching for a quick and healthy meal that they can make once they are done with work or school for the day?

Helpful Preparation Tips

Bone in chicken wings should be used for maximum flavor but what about those who are on a budget? Fortunately, there is a very simple solution to this issue. It is suggested that those that are looking to save a few bucks utilize leftover rotisserie chicken instead. It is a quick option that is perfect for anyone who needs to save some money on this recipe.

Chinese celery, carrots, and napa cabbage are also required to make this recipe. There are valuable substitutions that can be made with ease, in case you are curious. In fact, you can swap out these ingredients for wood ear mushrooms, pechay, and Baguio beans. They will all do the trick quite nicely and work well in a pinch.

If you are considering a pre-soak for the noodles, this is a time when you should be reconsidering. This may seem like a great idea but in reality? They will overcook more quickly. Push the dry noodles down into the broth and the rest will take care of itself. The broth will naturally cook and soften them. Diced pork, tofu or meatballs can be used as a substitute for the chicken if you are looking to switch things up a bit.

Prep + Cook Time

This deliciously tasty Sotanghon recipe can be prepared in under an hour. Prep time will only take 15 minutes, while the cooking time is just 40 minutes. It is a great choice for anyone looking to avoid the usual rigors associated with cooking.


  • Canola oil (1 tablespoon)
  • Onion (1, peeled and thinly sliced)
  • Garlic (4 cloves, peeled and minced)
  • Ginger (1, thumb size, peeled and Julienne’d)
  • Chicken wings (1 pound, with the tips removed and sliced into 2-inch pieces)
  • Chinese celery (kinchay) (1 cup, chopped)
  • Fish sauce (2 tablespoons)
  • Chicken broth (7 cups)
  • Atchuete powder (1 teaspoon)
  • Carrot ( 1 large, peeled and Julienne’d)
  • Salt and pepper (you are able to season to taste)
  • Sotanghon (4 ounces (about 2 coils)
  • Napa cabbage (1/2 head, shredded)
  • Hardboiled eggs (3, peeled and halved)
  • Garlic bits, fried
  • Green onions, chopped

Fried Garlic Pieces

  • Oil (1/2 cup)
  • Garlic (1 head, peeled and minced)

Step by Step Cooking Instructions

Step 1:

Grab a large pot and place it over medium heat before heating the oil. Onions, garlic, and ginger are now added. Cook them until they have softened.

Step 2:

Add the chicken the pot and cook it. Stir it up regularly, until the chicken has had the chance to lightly brown and the juices are running clear.

Step 3:

Add your celery now and continue to cook. You will also want to keep stirring regularly. This step will take about 1 to 2 minutes or until the celery has been able to soften.

Step 4:

At this time, the fish sauce will now be added to the pot. From there, cook for at least 1 to 2 minutes before moving onto the next step.

Step 5:

Add your chicken broth to the soup and bring the whole mixture to a boil. At this time, you are going to want to skim any scum that begins to float on the top of the soup. Lower the heat, cover up the soup, and continue to allow it to cook until the chicken has fully cooked through.

Step 6:

Grab a ½ cup of the hot broth and atsuete powder and combine them in a bowl. Stir them up until the atsuete has been able to dissolve. Add the atsuete water to the pot now.

Step 7:

The carrots are now added, so cook them for roughly 1 to 2 minutes or until they are half done. Add the salt and pepper, so that you can season to taste.

Step 8:

The Sotanghon noodles will be added next. Push them down into the broth, so that they have the chance to soften. Stir them gently, so that they can separate.

Step 9:

Ladle your soup into the bowl, top it off with boiled eggs, fried garlic bits and green onions and serve it while it is still hot.

Step 10:

Once your noodles have softened, add the cabbage and cook for another 2 or 3 minutes. Let the noodles cook and give the vegetables a chance to become tender and crisp.

Step 11:

For your fried garlic pieces, heat a small pan over low heat and add oil. Add the garlic and cook them up. Stir occasionally. Give the fried garlic pieces at least 10 to 15 minutes to turn golden brown.

Step 12:

Use a slotted spoon to remove the pieces from the pan. Use paper towels to drain the pieces and let them crisp while they cool.

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