Chicken Sotanghon Soup
Filipino chicken noodle soup featuring mung bean thread noodles, shredded chicken, mushrooms, garlic, and ginger.
Servings: 6
Ingredients
- 6 oz bean thread noodles (Chinese vermicelli noodles, sotanghon noodles)*
- 1 ½ Tablespoon grape seed oil , or other neutral flavored cooking oil
- 4 garlic cloves , minced
- 1 Tablespoon minced fresh ginger
- 1 medium onion , chopped (about 1 ½ cups)
- 1 pound skinless chicken breast cutlets, or about 2 cups shredded cooked chicken
- 1 ½ cup shiitake mushrooms , thinly sliced
- 10 cups homemade chicken stock *
- 1 teaspoon kosher salt
- freshly ground black pepper , to season
- chopped green onions , as needed to garnish
Instructions
- Submerge dried bean thread noodles in warm water. Let soak for 10-15 minutes until softened.
- Heat oil in a stock pot or large pot over medium-high heat. Once warm, add garlic and ginger. Stir often and cook until fragrant, about 30-45 seconds. Add onions and stir to combine.
- Once onions are almost translucent, about 2 minutes, add raw chicken. (Skip if using cooked chicken.) Cook until chicken registers at least 165 degrees F. Turn chicken as needed to cook evenly, about 5 minutes.
- Add mushrooms and cook for 2 minutes. Stir as needed to ensure onions do not burn at the bottom of the pot.
- Add chicken broth. Remove cooked chicken and place on plate or cutting board to cool. Bring broth to a boil. Let boil for about 2 minutes. Reduce heat to a simmer.
- Shred cooled chicken using two forks. Add shredded chicken to stock pot. Season broth with salt. Taste. Add more salt, as needed.
- Drain soaked noodles. Add to pot. Stir to distribute. Bring soup back to a boil. Let boil for 2 minutes. Reduce heat to a simmer and cook for another 3-5 minutes.
- Ladle soup and noodles into serving bowls. Season with black pepper or white pepper according to taste. Garnish with chopped green onions.
Notes
If using dried shiitake mushrooms: place dried mushrooms in small bowl. Cover with freshly boiled water. Let mushrooms soak for 20-30 minutes until soft. Drain. Slice mushrooms and proceed with recipe.
Here are two ways to make homemade chicken broth:
Pressure Cooker: Store-bought Rotisserie Chicken Bones
- Place roasted chicken carcass in electric pressure cooker. (For richer broth, keep cooked skin on. Otherwise, remove skin.) Add 8 cups water. Close pressure cooker lid, making sure pressure valve is closed/sealed. Cook on low pressure for 45 minutes. Allow for natural release. Discard chicken carcass. Strain broth and allow to cool.
- Remove giblets and trim excess fat. Place whole chicken in large stock pot. Fill with enough water to cover chicken. Bring to a boil for 2 minutes. Lower to a simmer and skin off foam and impurities that rise to the top. Add additional water as necessary to ensure chicken in submerged. Let chicken simmer for 2-3 hours, skimming off impurities as needed. Carefully remove chicken from stockpot. Strain broth and allow to cool.