Chicken Sotanghon Soup
A fragrant Filipino chicken soup with glass noodles, mushrooms and crisp vegetables.
Ingredients
Measure and prepare everything before you begin cooking.
- 500 g boneless chicken thighs
- 150 g sotanghon (mung-bean glass noodles)
- 20 g dried shiitake mushrooms
- 1.5 litres low-salt chicken stock
- 1 onion, finely sliced
- 5 garlic cloves, minced
- 20 g ginger, cut into thin strips
- 1 carrot, julienned
- 250 g cabbage, shredded
- 2 tbsp fish sauce, plus more to taste
- 2 spring onions, sliced
- Freshly ground black pepper, to taste
Instructions
- 1
Cover the shiitake mushrooms with boiling water for 20 minutes. Soak the sotanghon separately in cool water for 10 minutes, then drain. Strain 250 ml mushroom liquid through a fine sieve, remove tough stems and slice the caps.
- 2
Pat the chicken dry and season lightly with pepper. Heat one tablespoon oil in a soup pot over medium-high heat. Brown the chicken for 3–4 minutes per side, transfer to a plate, then lower the heat to medium.
- 3
Add the onion and ginger and cook for 3 minutes. Add the garlic for 30 seconds. Pour in the stock and reserved mushroom liquid, return the chicken and simmer gently for 15–18 minutes, until the thickest piece reaches 75°C.
- 4
Lift out the chicken and shred it. Add the sliced mushrooms, carrot and fish sauce to the broth and simmer for 3 minutes. Return the chicken with the cabbage and cook for 2 minutes.
- 5
Add the drained sotanghon and simmer only until transparent and tender, about 2–3 minutes. Do not overcook; the noodles continue softening in the hot broth.
- 6
Taste and adjust with fish sauce and black pepper. Ladle into bowls immediately and finish with spring onion and toasted garlic if desired.
About Chicken Sotanghon Soup
Chicken sotanghon is the Filipino answer to chicken noodle soup: a clear, garlicky broth threaded with glass noodles, chicken and vegetables. It is equally at home at a family celebration or on a rainy afternoon.
Ingredient swaps wherever you cook
- Sotanghon is mung-bean glass noodle; check the packet because rice vermicelli cooks differently.
- Dried shiitake gives useful depth, but fresh brown mushrooms can be used without the soaking liquid.
- Use savoy or ordinary green cabbage when Chinese cabbage is unavailable.
How to know it is ready
- The broth should remain clear and gently simmering.
- The noodles are ready when transparent and just tender.
- Chicken must reach 75°C before shredding.
Common mistakes and fixes
- Mushy noodles: soak briefly and add only at the end.
- Weak broth: retain the strained mushroom liquid and season after simmering.
- Salty soup: use low-salt stock and add fish sauce gradually.
Family and regional variations
- Add wood-ear mushrooms for extra texture.
- Use leftover roast chicken, adding it with the vegetables.
- Finish with calamansi or lemon for brightness.
Storage and reheating
Refrigerate for up to 3 days, preferably with noodles stored separately. Reheat until steaming hot; add a little water if the noodles have absorbed the broth.
What to serve with it
Serve hot with toasted garlic, spring onion and calamansi or lemon.
Chicken Sotanghon Soup FAQs
Are sotanghon and bihon the same?
No. Sotanghon is translucent glass noodle, usually made from mung-bean starch; bihon is an opaque rice noodle.
Can I make it ahead?
Prepare the broth ahead, then add noodles shortly before serving for the best texture.
Why soak the noodles?
A short soak softens them evenly so they finish quickly without absorbing too much broth.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
