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A Really Humble Filipino Chicken Noodle Soup Recipe (Sotanghon)

TheAimlessCook's picture
Mung bean noodles have a unique texture and delightful tooth that makes them the perfect addition to many types of Asian cuisine, including the one I am showing you today. This Filipino version of chicken noodle soup is called Chicken Sotanghon, or simply sotanghon. It’s a comforting and hearty mix of chewy noodle, meaty roasted chicken, earthy shiitake mushrooms and fresh vegetables. Of course, the whole thing is brought together into a perfect harmony with a homemade broth. This recipe requires a little bit of time to make the broth, but you can also use a store bought stock if you are pressed for time. This recipe also makes use of leftover rotisserie chicken – the kind you find at the supermarket. This gives you a lot of flavor and convenience with very little effort. Let’s get to cooking!
  Dried shiitake mushroom 4 Medium, sliced thinly (Reconstituted in boiling water for about 10 minutes)
  Oil 2 Tablespoon
  Onion 1⁄2 Medium, diced
  Garlic 3 Clove (15 gm), minced
  Cabbage 1 1⁄2 Cup (24 tbs), shredded
  Carrot 2 Medium, julienned
  Homemade chicken stock 6 Cup (96 tbs)
  Annatto seeds 2 Tablespoon
  Sotanghon noodles 125 Gram
  Rotisserie chicken 1 1⁄2 Cup (24 tbs) (Left over chicken used)
  Fish sauce 1 Teaspoon (Patis)
  Salt To Taste (Optional)
  Black pepper 1 Teaspoon, ground
  Green onions 2 Tablespoon, chopped finely (To garnish)

1. In a bowl reconstitute the dried shiitake mushrooms by soaking it in boiling water for 10 minutes.
2. Once done, slice them thinly and discard the woody stalk in the middle.

3. In a pot heated with some oil, add in the onions, minced garlic and stir. When the onions turn translucent add the shredded cabbage and carrots.
4. Add the sliced shiitake mushrooms into the pot along with the other vegetables.
5. To this add the homemade chicken stock.
6. Take a small strainer and put the Annatto seeds in it and dip it into the steaming broth and shake it till the desired color of the stock is achieved. Allow it to simmer for a few minutes to develop the flavors.
7. Add the Sotanghon noodles and the left over rotisserie chicken. Season it with some fish sauce and freshly ground black pepper. Simmer for a couple of minutes and turn off the heat.

6. Serve warm garnished with finely chopped green onions.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Chinese Mung Bean Vermicelli with Chicken and Shiitake Mushroom
Fine Asian cuisine. This video prepares a magnificent chicken sotanghon soup with vegetables and shiitake mushroom. This variety of Chinese vermicelli is made with mung beans. Made delicious with home made chicken stock and fish sauce, this noodle soup gives the authentic flavor of Asian cuisine. This is a wonderful dish on a cold weather when the craving for classic Asian food is required. Try this and be happy.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 563 Calories from Fat 236

% Daily Value*

Total Fat 26 g40.8%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 76.5 mg25.5%

Sodium 1008.1 mg42%

Total Carbohydrates 56 g18.6%

Dietary Fiber 3.5 g13.9%

Sugars 9.8 g

Protein 27 g53.1%

Vitamin A 111.1% Vitamin C 31.5%

Calcium 8.8% Iron 14.3%

*Based on a 2000 Calorie diet

A Really Humble Filipino Chicken Noodle Soup Recipe (Sotanghon) Recipe Video, Chinese Mung Bean Vermicelli With Chicken And Shiitake Mushroom