To serve this tasty sotanghon and egg noodle soup, ladle the hot soup into bowls, making sure everyone gets a good portion of noodles, vegetables, and perfectly cooked eggs. Garnish with toasted garlic and extra chopped spring onions. For a refreshing touch, add a squeeze of lemon or lime to enhance the flavors. If you like a bit of spice, throw in some fresh chili slices or a dash of hot sauce. You can also sprinkle crumbled chicharon on top for added crunch and flavor. These simple touches can take your soup from great to exceptional!
When you’re under the weather, a warm broth can soothe a sore throat and help clear a stuffy nose by loosening mucus. It also keeps you hydrated and provides the nutrients your body needs to fight off illness.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken and Egg Noodle Soup is a comforting and flavorful dish featuring tender chicken and egg noodles simmered in a savory broth, often enriched with vegetables and garnished for added taste.
Heat oil in a cooking pot.
3 tablespoons cooking oil
Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.
5 cloves garlic, 1 onion
Stir in the annatto powder and 2 teaspoons of fish sauce.
1 teaspoon annatto powder, fish sauce and ground black pepper to taste
Pour in the water and bring it to a boil.
1 ¼ quarts water
Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.
160 grams vermicelli, 2 ½ teaspoons chicken powder
Toss the noodles, then add the cabbage.
¼ head cabbage
Cover and cook for an additional 2 minutes.
Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.
5 eggs, fish sauce and ground black pepper to taste, 2 stalks of spring onion
Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!
1 teaspoon toasted garlic
Calories: 1417kcal (71%) Carbohydrates: 167g (56%) Protein: 40g (80%) Fat: 65g (100%) Saturated Fat: 11g (55%) Polyunsaturated Fat: 17g Monounsaturated Fat: 35g Trans Fat: 0.3g Cholesterol: 819mg (273%) Sodium: 1909mg (80%) Potassium: 1052mg (30%) Fiber: 11g (44%) Sugar: 14g (16%) Vitamin A: 1654IU (33%) Vitamin C: 101mg (122%) Calcium: 363mg (36%) Iron: 7mg (39%)
I hope you’re staying safe and dry during this rainy weather. If you’re looking for a warm and easy-to-make soup to enjoy right now, try this tasty noodle soup made with sotanghon (rice vermicelli) and egg. It’s quick to prepare and perfect for cozying up on a rainy day.
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Why do we crave soup on rainy days? What is it about soup that makes it so comforting? Our soup recipes, like chicken sotanghon soup and rich, creamy chicken sopas, are often popular during this time of year.
When you enjoy a hot bowl of soup, such as this sotanghon and egg noodle soup, your body starts to feel warmer because the heat from the soup raises your core temperature. The steaming liquid acts like a warm blanket from the inside, making you feel cozy and content. Additionally, your body works to digest the soup, which generates even more warmth.
Get ready, gether the ingredients, and start feeling better today with our sotanghon and egg noodle soup!
To serve this tasty sotanghon and egg noodle soup, ladle the hot soup into bowls, making sure everyone gets a good portion of noodles, vegetables, and perfectly cooked eggs. Garnish with toasted garlic and extra chopped spring onions. For a refreshing touch, add a squeeze of lemon or lime to enhance the flavors. If you like a bit of spice, throw in some fresh chili slices or a dash of hot sauce. You can also sprinkle crumbled chicharon on top for added crunch and flavor. These simple touches can take your soup from great to exceptional!
When you’re under the weather, a warm broth can soothe a sore throat and help clear a stuffy nose by loosening mucus. It also keeps you hydrated and provides the nutrients your body needs to fight off illness.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken and Egg Noodle Soup is a comforting and flavorful dish featuring tender chicken and egg noodles simmered in a savory broth, often enriched with vegetables and garnished for added taste.
Heat oil in a cooking pot.
3 tablespoons cooking oil
Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.
5 cloves garlic, 1 onion
Stir in the annatto powder and 2 teaspoons of fish sauce.
1 teaspoon annatto powder, fish sauce and ground black pepper to taste
Pour in the water and bring it to a boil.
1 ¼ quarts water
Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.
160 grams vermicelli, 2 ½ teaspoons chicken powder
Toss the noodles, then add the cabbage.
¼ head cabbage
Cover and cook for an additional 2 minutes.
Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.
5 eggs, fish sauce and ground black pepper to taste, 2 stalks of spring onion
Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!
1 teaspoon toasted garlic
Calories: 1417kcal (71%) Carbohydrates: 167g (56%) Protein: 40g (80%) Fat: 65g (100%) Saturated Fat: 11g (55%) Polyunsaturated Fat: 17g Monounsaturated Fat: 35g Trans Fat: 0.3g Cholesterol: 819mg (273%) Sodium: 1909mg (80%) Potassium: 1052mg (30%) Fiber: 11g (44%) Sugar: 14g (16%) Vitamin A: 1654IU (33%) Vitamin C: 101mg (122%) Calcium: 363mg (36%) Iron: 7mg (39%)
