Sotanghon, or glass noodles, are a popular comfort food in the Philippines. It’s sure to make you cozy when served warm. The noodles melt in your mouth and the ginger brings its own heat, which are what make this dish great!
Ingredients:
- 2 lbs chicken breast
- 1 head garlic, peeled and crushed
- 1 medium sized yellow onion, finely chopped
- 1 cup dried wood ear mushrooms
- 1 medium sized carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup sliced ginger
- 1 pkg rice vermicelli
- Spring onions
Directions:
- In a pot, add the chicken, chicken bones, salt and pepper.
- Add enough water until the chicken is totally submerged in water.
- Bring to a boil and simmer for an hour.
- Strain the soup. Discard the chicken bones and chop the chicken breast into bite sized pieces. Set aside.
- Submerge the ear mushrooms and noodles in water in two separate bowls.
- Add oil and garlic to the pot. Saute until the garlic is golden brown.
- Remove the garlic and set aside. You will use this as a toppings.
- Add the onions and saute until the onions are soft.
- Add the carrots, celery, and ear mushrooms. Saute for a few minutes.
- Add the chicken and ginger.
- Add the soup back into the pot.
- Bring to a boil and simmer for half an hour.
- Add the noodles and cook for couple of minutes only. Be sure to watch it as it will get soggy if you overcook it!
- Serve with green onions and crispy garlic on top. Yum!🍜😋
Note:
If you’re not serving the soup immediately remove the noodles and place them in a separate dish so they don’t get soggy!
