The reason why I thought of making this dish was because it is reminiscent of one of my favorite dishes as a teenager growing up in the Philippines. My sisters and I would always go to this one particular restaurant where I would always have chicken sotanghon soup or spaghetti. So, I wanted to make this dish for myself to remind me of those times.
Ingredients Used
- Vermicelli noodles – The thin and clear noodles are what sotanghon soup is known for.
- Dried shiitake mushrooms – Adds a nice earthy flavor.
- Chicken meat – I use leftover rotisserie chicken meat. However, you can use any cut of chicken.
- Chicken broth – I use homemade chicken broth by boiling the rotisserie chicken bones with some onions and vegetables. However, you can use store-bought chicken stock instead.
- Fish sauce – I use fish sauce to season the soup. However, you can use salt instead if you do not like fish sauce.
- Garlic, onion, white pepper
- Green onion – I use green onions to garnish my chicken sotanghon soup.
How to make Chicken Sotanghon Soup
First, hydrate the noodles in warm water, drain and set aside. Do the same with the dried shiitake mushrooms and set aside. After that, sautee the garlic and the onions in a large pot. Add the mushrooms and chicken into the pot and sautee for a bit. Then, add the white pepper, fish sauce and broth into the pot and bring to a boil. Add the noodles and cook until the noodles are soft. Finally, garnish with green onions and serve!
Chicken Sotanghon Soup (Filipino Style Chicken Bean Thread Noodle Soup)
Ingredients
- 8 oz vermicelli (bean thread noodle)
- 6 dried shitake mushrooms
- 2 tbsp olive oil
- 2 cloves garlic , minced
- 1 onion , chopped
- 2 cups shredded cooked chicken meat ( I used rotisserie chicken meat )
- 2 tbsp fish sauce or 2 tsp salt
- 1/8 tsp white pepper
- 8 cups chicken broth ( I used homemade broth, see notes below for recipe )
- Chopped green onions
Instructions
- Soak bean thread noodles in warm water for 15 minutes, drain and set aside.
- Soak shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
- Heat a pot over medium heat. Add oil and sauté garlic until golden brown. Add onions and sauté for 2 minutes or until soft. Add mushrooms and chicken meat; sauté for 2-3 minutes.
- Add fish sauce (or salt), white pepper and broth, bring to a boil. Add drained noodles and cook for 3 -5 minutes or until noodles are tender. Transfer to a soup bowl. Garnish with green onions and serve.
Just read your post from a friend and cooking sotanghon as I’m typing while soaking the mushroom and noodles.
Omg, what a coincidence as I am and grew up in Gapan. I am from Dan Vicente near church and Divina Pastora Shrine. And you?
Hi Malou,
I was born in Gapan but grew up in Manila. My mom is a native of Gapan, Nueva Ecija. My mom’s younger sister and my cousins still live in San Lorenzo. And I used to go there when I was growing up, every May 1st for the Fiesta and also to help with my Aunt’s tindahan sa palengke. And you know what, I just finished cooking a native dish from Gapan, “Ginisang Kabute sa Bayabas”, my favorite dish growing up and which I learned to cook from my mom. It’s nice to hear from you 🙂
Great way to use left over roast chicken. I also added some green Chinese choysum for extra health kicks… very nice! Thanks for the recipe.
You’re welcome 🙂
I pretty much do the same thing except we don’t use mushrooms and we add whole can tomatoes that are smashed up when you do your onion and garlic and then at the very end after you’ve added the chicken and the mung bean noodles we put the real tiny dried shrimp it adds a great flavor instead of fish sauce we don’t put fish sauce. My grandfather was from the islands ( I believe he was from the north because he spoke not only Tagalog but his language from were he is from is Ilucano ( I am not sure about the spelling of his language.). Thank You
Hi Debbie,
Yes, there are various ways of making chicken sotanghon, depending on the region. I have used dried shrimps before but not on chicken sotanghon. I will definitely give it a try next time I make chicken sotanghon.
Hi Liza,
I’m curious what kind of mushroom do you use w//the Ginisang Bayabas. My kids love Bayabas recipe and I would definitely try that. Thanks!
Hi Karen,
I use oyster and fresh shiitake mushrooms for ginisang bayabas (sauteed mushrooms with guava). This recipe which is actually included in my new cookbook “Quintesenssial Filipino Cooking”, which is ready for preorder. If you are interested, here is the link: https://www.amazon.com/Quintessential-Filipino-Cooking-Authentic-Philippines/dp/1624145485. Take care!
This is great! I basically do the exact same thing everytime I buy a chicken too! I love using the mung bean noodles because they never fall apart.
I Love this recipe. I don’t use chicken broth just water and it is delicious!