Sotanghon Soup
A warm and comforting Filipino soup made with glass noodles, shredded chicken, and fresh vegetables, perfect for rainy days or when you're feeling under the weather.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Broth
- 4 pieces chicken legs or thighs Bone-in for more flavor, but boneless is okay.
- 8 cups water
- 1 teaspoon salt
- 1 medium onion, quartered
- 1 clove garlic, smashed Optional
For the Soup
- 200 grams sotanghon (glass noodles) Soak in warm water for 10 minutes before use.
- 1 medium carrot, thinly sliced Adds crunch.
- 2 cups cabbage, chopped Add towards the end of cooking.
- 1 bunch green onions, chopped For garnish.
- 2 tablespoons fish sauce Can substitute with soy sauce.
- 1 teaspoon black pepper To taste.
- 1 tablespoon calamansi juice or lemon juice Optional for brightness.
Instructions
Preparing the Broth
- In a pot, combine chicken legs or thighs, water, salt, onion, and garlic.
- Simmer gently for 30-40 minutes until chicken is cooked through.
- Skim off any bubbles for a clear broth.
- Remove chicken, let cool slightly, then shred.
- Keep the broth for the soup base.
Cooking the Glass Noodles
- Soak sotanghon in warm water for about 10 minutes until soft, then drain.
- Right before serving, add noodles to simmering broth and cook for a few minutes.
- Serve immediately to prevent overcooking.
Adding Vegetables
- Add sliced carrots to the broth first, then add cabbage towards the end of cooking.
- Feel free to add other vegetables as desired.
Seasoning and Serving
- Season with fish sauce, black pepper, and calamansi or lemon juice.
- Ladle soup into bowls, top with green onions and serve hot.
Notes
Double the recipe for leftovers. This soup reheats well and flavors improve after a day. Feel free to use any vegetables or protein you have on hand.