Chicken Sotanghon Soup
Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 pounds chicken wings, tips removed and cut into 2-inch pieces
- 1 cup Chinese celery (kinchay), chopped
- 2 tablespoons fish sauce
- 7 cups chicken broth
- 2 teaspoons annatto powder
- 2 large carrots, peeled and julienned
- salt and pepper to taste
- 4 ounces (about 2 coils) sotanghon
- 1/2 head napa cabbage, shredded
- 3 hardboiled eggs, peeled and halved
- fried garlic bits
- green onions, chopped
- 1/2 cup oil
- 1 head garlic, peeled and minced
Instructions
- 1
In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- 2
Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- 3
Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- 4
Add fish sauce and cook for about 1 to 2 minutes.
- 5
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.
- 6
In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
- 7
Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
- 8
Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
- 9
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.
- 10
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
- 11
For the Fried Garlic Bits
- 12
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.
- 13
With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.