Filipino Glass Noodle Soup with Egg
A hot bowl of sotanghon noodles in a garlicky annatto broth, finished with boiled eggs and shredded cabbage.
Servings: 5 people
Calories: 266kcal
Cost: $
Equipment
- 1 Cooking pot A 4-quart pot gives the noodles room to expand without crowding.
- 1 Kitchen shears Useful for cutting the glass noodles into shorter strands before cooking.
Ingredients
- 5 pieces eggs boiled and 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 pieces onion medium, 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
Instructions
- Heat the cooking oil in a pot over medium heat.3 tablespoons cooking oil
- Add the crushed garlic and sauté until it starts to brown. Add the chopped onion and continue cooking until it softens.5 cloves garlic, 1 pieces onion
- Stir in the annatto powder along with 2 teaspoons of fish sauce.1 teaspoon annatto powder, 2 teaspoons fish sauce
- Pour in the water and bring it to a boil.5 cups water
- Add the glass noodles and chicken powder. Cover the pot and let the liquid return to a boil, then reduce the heat and simmer for 3 minutes.5.6 oz glass noodles (sotanghon), 2 1/2 teaspoons chicken powder
- Gently stir the noodles to loosen them, then add the shredded cabbage.5.6 oz glass noodles (sotanghon), 1/4 head cabbage
- Cover the pot and cook for 2 minutes.
- Add the boiled eggs and green onions. Season with additional fish sauce and ground black pepper as needed.5 pieces eggs, 2 stalks green onion, 2 teaspoons fish sauce, ground black pepper
- Transfer the soup to serving bowls and top with toasted garlic. Serve hot.1 teaspoon toasted garlic
Notes
Cut the noodles first – Snip the dry sotanghon bundle in half with kitchen shears before it goes into the pot so the strands stay short enough to spoon up.
Make-ahead – Cook the broth through the annatto and water stage up to 2 days ahead and refrigerate it. Bring it back to a boil and add the noodles and cabbage right before serving.
Annatto swap – Use 1 tablespoon of annatto seeds bloomed in the hot oil for 30 seconds, then strained out, in place of the powder.
Storage – Refrigerate leftovers for up to 3 days. The noodles keep absorbing broth, so add 1/2 cup of water per bowl when reheating.
Scaling – Doubling works in an 8-quart pot. Keep the simmer time the same and add 1 extra minute for the liquid to return to a boil.
Nutrition
Calories: 266kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 762mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg