Sotanghon Soup v2.0
food flavor fascination
food flavor fascination
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Ingredients

  • Dash of cooking oil
  • 2 medium onions, sliced
  • 1 whole head of garlic, minced
  • salt & pepper to taste
  • 1 bouillon cube (chicken, vegetable, or beef is fine)
  • 1-2 pounds chicken, cubed
  • 6-8 cups chicken stock (or use your favorite type of stock–vegetable, pork, beef, maybe even shrimp?)
  • 2 to 3 tablespoons fish sauce/patis (optional)
  • pinch of annatto (achiote) powder
  • ~5 ounces sotanghon (mung bean noodles)
  • 1 pound baby bok choy, larger leaves separated from base, but base trimmed to hold the smaller leaves together
  • 2 cup carrots, cut in whatever shape you want
  • 1 bunch sitaw (string beans), which is about 1 lb., cut in 2-3 inch pieces
  • 2 cups oyster mushrooms, sliced
  • 1 cup large shrimp, cooked separately and set aside
  • 2 green onions, sliced + more for garnish (optional)
  • toasted garlic, for garnish (optional)

Instructions

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