Sotanghon at Upo Soup
Sotanghon at Upo Soup is a healthy, delicious, and hearty that is made with sotanghon noodles, upo, and chicken. It is a simple everyday Filipino dish that would make you toasty warm during the cold season or those gloomy rainy days. It is very easy to prepare and economical too!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium upo
- 1 tablespoon canola oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound boneless chicken thigh meat, diced
- 1 tablespoon fish sauce
- 4 cups water
- salt and pepper to taste
- 2 ounces sotanghon (cellophane noodles)
- fried garlic bits, optional
Instructions
- 1
Cut and discard ends of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise. If interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd into 1 inch cubes.
- 2
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 3
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- 4
Add fish sauce and cook for about 1 minute.
- 5
Add water and bring to a boil. Season with salt and pepper to taste.
- 6
Add upo and cook for about 2 to 3 minutes or until half-done.
- 7
Add sotanghon and push down into the broth.
- 8
Continue to cook for about 3 to 5 minutes or until noodles are translucent and upo is tender yet crisp.
- 9
Ladle into serving bowls and garnish with fried garlic bits, if desired. Serve hot.