Chicken sotanghon (vermicelli) soup
A very traditional Filipino dish, this chicken noodle soup can be enjoyed as a starter course or a snack.
Ingredients
- 100 grams sotanghon vermicelli
- 2 to 3 dried wood ear mushrooms trimmed and sliced
- 1 tablespoon cooking oil
- ½ teaspoon annatto powder
- 2 chicken thigh fillets skin on because fat is flavor
- 3 to 4 cups chicken bone broth
- fish sauce to taste
- ⅛ teaspoon ground pepper
- 1 cup thinly sliced white cabbage
- ½ cup julienned carrot
- thinly sliced scallions to garnish
- fried garlic to garnish
Instructions
- Soak the sotanghon and wood ear mushrooms in hot water in separate bowls.
- Stir the annatto powder and oil, and pour into a sauce pan, and turn on the heat.
- Lay the chicken fillets, skin side down, in the oil and cook medium-high heat for a minute or two to render fat from the skin. Flip and cook for another minute.
- Pour in the broth. Season with fish sauce and pepper.
- Bring to the boil.
- Dump the cabbage and carrot into the pan.
- Drain the sotanghon and add to the vegetables in the pan.
- Drain the wood ear mushrooms, trim, slice and add to the sotanghon and vegetables.
- Simmer everything together for five minutes.
- Taste the broth and add more patis, if needed.
- Scoop out the chicken and move to a cutting board.
- Cut the chicken into strips and put back in the pan.
- Simmer the chicken sotanghon soup for another five to seven minutes.
- To serve, ladle the chicken sotanghon soup into bowls and sprinkle with sliced scallions and fried garlic.