Sotanghon And Egg Noodle Soup brings together slippery glass noodles, tender cabbage and boiled eggs in a warm, garlic-scented broth.
25 minutes · Serves 5
Ingredients for Sotanghon And Egg Noodle Soup
5 boiled eggs, peeled
5.6 oz glass noodles (sotanghon)
1/4 head cabbage, shredded
5 cups water
2 1/2 teaspoons chicken powder
1 teaspoon annatto powder
5 cloves garlic, crushed
1 medium onion, chopped
2 stalks green onion, chopped
1 teaspoon toasted garlic
3 tablespoons cooking oil
2 teaspoons fish sauce, plus more to taste
Ground black pepper, to taste
How to cook Sotanghon And Egg Noodle Soup
1.Warm the oil in a soup pot over medium heat. Add the crushed garlic and stir until its edges begin to brown, then add the onion and cook until softened.
2.Mix in the annatto powder and 2 teaspoons of fish sauce. Add the water, raise the heat and bring the broth to a boil.
3.Add the glass noodles and chicken powder. Cover and allow the broth to boil again, then lower the heat and simmer for 3 minutes.
4.Use tongs or a spoon to gently separate the noodles. Fold in the shredded cabbage, cover and simmer for another 2 minutes, until the cabbage is just tender and the noodles are pliable.
5.Add the boiled eggs and green onions and let the eggs warm through. Taste and season with additional fish sauce and ground black pepper as needed.
6.Divide the noodles, broth and eggs among five bowls. Sprinkle with the toasted garlic and serve hot.
