Sotanghon soup is a delicious Filipino chicken noodle soup made with cellophane noodles, shiitake mushrooms, and green onions.
Ingredients
- water: 2 cups
- salt: 1 tsp
- chicken legs: 1 pound
- shiitake mushrooms: 1 oz (dried)
- ounces bean thread noodles (cellophane noodles): 8 piece
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ½ teaspoons achiote powder: 1 piece
- fish sauce: 1 Tbsp
- salt and pepper: (to taste)
- chicken broth: 2 cans (14.5 ounce cans)
- green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
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Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
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Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
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Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.
