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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
Sotanghon and Egg Noodle Soup is a comforting Filipino recipe that warms the soul and tantalizes the taste buds. This delightful dish features delicate rice vermicelli noodles (sotanghon) simmered in a savory chicken broth, complemented by tender slices of chicken, vibrant vegetables, and a soft-boiled egg. Often enjoyed during special occasions or as a healing remedy for colds, this flavorful soup reflects the rich culinary heritage of the Philippines. With its hearty ingredients and aromatic herbs, Sotanghon and Egg Noodle Soup is perfect for family gatherings or cozy weeknight dinners. Discover how to create this classic Filipino recipe that brings a taste of home to every bowl!
Ingredients
Sotanghon and Egg Noodle Soup
Nutrition
Per serving
- Daily Value*
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Calories: ~250 kcal
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Protein: 12 g
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Fat: 5 g
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Carbohydrates: 40 g
Directions
Soak the sotanghon noodles in warm water for about 15 minutes until soft. Cook the egg noodles according to package instructions, then drain.
In a large pot, heat vegetable oil over medium heat. Sauté onions and garlic until fragrant. Stir in the carrots and sauté for a few minutes.
Add the shredded chicken, chicken broth, soy sauce, and fish sauce. Bring to a boil. Add the soaked sotanghon and cooked egg noodles to the pot. Stir well. Finish with Cabbage: Add the shredded cabbage and cook for another 3-5 minutes until tender. Season with salt and pepper to taste.
Ladle into bowls and garnish with sliced green onions. Serve with lemon or calamansi on the side.
