Chicken Sotanghon Soup (Glass Noodles Soup)

 

The Filipino Twist on Chicken Noodle Soup: Chicken Sotanghon

Chicken Sotanghon is the Philippines' heartwarming answer to chicken noodle soup. As the rainy season rolls in, I crave the comforting warmth of a hearty soup. While I love classics like chicken sopas and arroz caldo, nothing beats a steaming bowl of chicken sotanghon. This Filipino favorite, packed with tender shredded flavorful chicken, mingles with springy, springy cellophane noodles (sotanghon) while the fresh and vibrant carrots and crisp cabbage add pops of color and texture, is the ultimate pick-me-up for rainy days.

This versatile soup transcends seasons and meals. It's a comforting mid-afternoon pick-me-up, a delightful light breakfast, or even a satisfying lunch paired with rice. No matter the time of day, Chicken Sotanghon Soup always hits the spot.

Recipe Video: 

What is Sotanghon?

Sotanghon, also known as cellophane noodles, glass noodles, or bean thread noodles, is a type of noodle made from mung bean starch or sometimes from sweet potato starch. These noodles are popular in various Asian cuisines, including Filipino, Chinese, Korean, and Thai dishes. They are known for their translucent appearance when cooked, which gives them the "glass" or "cellophane" name. 

• Ingredients: Sotanghon can be made from mung bean starch, potato starch, sweet potato starch, or tapioca starch and water.
• Appearance: They are thin, translucent noodles with a delicate, almost springy texture when cooked.
• Taste: Sotanghon has a very mild flavor on its own, which makes it perfect for absorbing the flavors of broths and sauces in dishes.
• Uses: They are a staple ingredient in many Asian cuisines, particularly Filipino cuisine. They are commonly used in soups, stir-fries, and spring rolls.

Benefits of Sotanghon:

• Low in Calories: Sotanghon noodles are generally low in calories compared to other types of noodles, making them a good option for those looking to manage their calorie intake.
• Gluten-Free: These noodles are naturally gluten-free, which makes them a suitable option for individuals with gluten intolerance or celiac disease.
• Versatile: Sotanghon noodles are versatile and can be used in a variety of dishes, from soups and stir-fries to salads and spring rolls.
• Digestibility: They are easy to digest, which can be beneficial for people with sensitive stomachs or digestive issues.
• Quick Cooking: Sotanghon noodles cook quickly, usually in just a few minutes, making them a convenient option for fast and easy meal preparation.
• Nutrient-Rich: Depending on the brand and specific ingredients, sotanghon noodles can contain small amounts of protein, fiber, and essential minerals such as iron and calcium.
• Hydration: Being a noodle that absorbs a lot of liquid, sotanghon can help with hydration, especially when consumed in broth-based soups.

While sotanghon noodles offer these benefits, it's important to note that they are often low in fiber and protein compared to whole grain noodles or other high-fiber foods. For a balanced diet, they should be complemented with a variety of vegetables, proteins, and other nutrient-dense ingredients.

Ingredients:

• 160 grams sotanghon noodles (vermicelli noodles)
• 250 grams chicken breast, thinly sliced
• 6-7 cups chicken broth
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 1/2 stalk of celery
• 2 tbsp. soy sauce
• 2 tbsp. vegetable oil
• 1 tbsp. achuete seeds (annatto seeds), or achuete powder
• Salt and pepper to taste
• 3 pcs. Hard-Boiled Eggs
• Green onions, chopped (for garnish, optional)
• Fried garlic (for garnish, optional)

Procedure:

1. Prepare the noodles: Soak the sotanghon noodles in water for about 15 minutes or until they soften. Drain and set aside.

2. Prepare the achuete oil: In a pot, heat the vegetable oil over medium heat. Add the achuete seeds and cook until the oil turns a bright red-orange color. Be careful not to burn the seeds. Once the color is achieved, strain the oil to remove the seeds. If using achuete powder, simply mix it with the oil until well combined.

3. Cook the chicken: Add the garlic and onion in the pot and sauté until they are fragrant and the onions are translucent.

4. Add the chicken: Add the chicken slices and cook until they are no longer pink. Season with fish sauce and soy sauce.

5. Add the broth: Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.

6. Add vegetables: Add the julienned carrot to the pot. Cook for another 5 minutes or until the vegetables are tender.

7. Add the noodles: Add the soaked sotanghon noodles, egg, celery, and shredded cabbage to the pot. Stir to combine and cook for another 2-3 minutes, or until the noodles are fully cooked and heated through.

8. Season: Taste and adjust the seasoning with salt and pepper as needed.

9. Serve: Ladle the soup into bowls. Garnish with chopped green onions and fried garlic. Serve hot with calamansi or lemon on the side, if desired.

Enjoy your vibrant and flavorful Sotanghon may sabaw with achuete!