Chicken Sotanghon Soup
User Reviews
4.7
Chicken Sotanghon Soup
Description
Chicken Sotanghon Soup blends chicken wings cooked with onion, garlic, and ginger to infuse the broth with layered savory notes. Chinese celery and fish sauce deepen the broth’s taste, while achuete powder adds subtle color and an earthy undertone. Carrot juliennes and Napa cabbage provide tender-crisp vegetable elements that contrast nicely with the soft, transparent sotanghon noodles. Hardboiled eggs and fried garlic bits garnish the soup to introduce richness and a crunchy finish. The broth is gently simmered to meld flavors without overpowering the delicate components.
The soup is ideally served hot in individual bowls, making it a soothing main dish or starter. The inclusion of noodles, vegetables, and protein renders it filling yet light. It suits cooler days or times when a comforting, flavorful broth-based soup is desired.
The recipe includes a technique to dissolve achuete powder into broth before adding it back to the pot, ensuring even color distribution. Using chicken wings cut into pieces and cooking until juices run clear help develop a clear, flavorful broth. Frying garlic bits separately and adding them at the end adds an aromatic crispy texture worth the extra step.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and sliced thinly
- 4 cloves garlic peeled and minced
- 1 ginger thumb-size, peeled and julienned
- 1 pound chicken wings tips removed, cut into 2-inch pieces
- 1 cup Chinese celery kinchay, chopped
- 2 tablespoons fish sauce
- 7 cups chicken broth
- 1 teaspoon achuete powder
- 1 carrot large, peeled and julienned
- salt to taste
- black pepper to taste
- 4 ounces sotanghon about 2 coils
- ½ head Napa cabbage shredded
- 3 egg hardboiled, peeled and halved
- garlic fried bits
- green onions chopped
For the Fried Garlic Bits
- ½ cup neutral cooking oil generic cooking oil
- 1 head garlic peeled and minced
Instructions
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
- In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
- Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
- Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
- When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
- Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For the Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.
- With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 1566mg | 65% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 44mg | 49% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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