Eggs, boiled and peeled – this soup is best with perfectly boiled eggs, as they hold up better in our sotanghon with egg noodle soup.
160 grams vermicelli – Tender strands of vermicelli that soak up all the savory goodness.
¼ head cabbage, shredded – this is commonly used in soup recipes.
1 ¼ quarts water – This is your soup base.
2 ½ teaspoons chicken powder – For a burst of rich chicken flavor!
1 teaspoon annatto powder – A splash of color and subtle, earthy flavor to brighten up your dish.
5 cloves garlic, crushed – A punch of aromatic garlic for that irresistible, cozy soup!
1 onion, chopped – For a subtle sweetness.
2 stalks spring onion, chopped – Fresh spring onion stalks for a hint of brightness and a touch of color.
3 tablespoons cooking oil – A splash of oil to sauté and meld all the flavors together perfectly.
Fish sauce and ground black pepper to taste – Seasonings to fine-tune your dish.
How To Serve This 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!
Healing Benefits of Soup
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!
Sotanghon and Egg Noodle Soup
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.
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Total: 25 minutesminutes
Instructions
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
Notes
Best 5 Foods to Eat When Sick
Soup – A classic for a reason! Soup dishes provide hydration and essential nutrients. So definitely try this sotanghon and egg noodle soup!
Tea – Especially, ginger tea is a natural remedy for nausea and digestive discomfort, with anti-inflammatory properties.
Mashed Potatoes – Soft, sweet, and easy on the stomach, energy-boosting mashed potatoes are packed with nutrients!
Yogurt – Yogurt is beneficial when you’re sick because it contains probiotics that support gut health and boost your immune system.
Bananas – They’re gentle on the stomach and easy to digest, making them ideal for soothing nausea. They’re also rich in potassium for a quick energy boost.
These foods are the best to consume when you’re sick.
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.
/5
By:Vanjo Merano2 CommentsUpdated: 9/3/24
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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.
How To Cook Sotanghon and Egg Noodle Soup
Sauté the aromatics until the onion softens and becomes translucent.
Make the broth by boiling water with annatto powder and fish sauce. Add the vermicelli and chicken powder next then simmer until the noodles soften.
Add the cabbage and cook it for around 2 minutes.
Finish by adding the boiled eggs and green onions. Season it with fish sauce and ground black pepper and top with toasted garlic.
Ingredients needed for this recipe
Get ready, gether the ingredients, and start feeling better today with our sotanghon and egg noodle soup!
Eggs, boiled and peeled – this soup is best with perfectly boiled eggs, as they hold up better in our sotanghon with egg noodle soup.
160 grams vermicelli – Tender strands of vermicelli that soak up all the savory goodness.
¼ head cabbage, shredded – this is commonly used in soup recipes.
1 ¼ quarts water – This is your soup base.
2 ½ teaspoons chicken powder – For a burst of rich chicken flavor!
1 teaspoon annatto powder – A splash of color and subtle, earthy flavor to brighten up your dish.
5 cloves garlic, crushed – A punch of aromatic garlic for that irresistible, cozy soup!
1 onion, chopped – For a subtle sweetness.
2 stalks spring onion, chopped – Fresh spring onion stalks for a hint of brightness and a touch of color.
3 tablespoons cooking oil – A splash of oil to sauté and meld all the flavors together perfectly.
Fish sauce and ground black pepper to taste – Seasonings to fine-tune your dish.
How To Serve This 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!
Healing Benefits of Soup
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!
Sotanghon and Egg Noodle Soup
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.
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Total: 25 minutesminutes
Instructions
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
Notes
Best 5 Foods to Eat When Sick
Soup – A classic for a reason! Soup dishes provide hydration and essential nutrients. So definitely try this sotanghon and egg noodle soup!
Tea – Especially, ginger tea is a natural remedy for nausea and digestive discomfort, with anti-inflammatory properties.
Mashed Potatoes – Soft, sweet, and easy on the stomach, energy-boosting mashed potatoes are packed with nutrients!
Yogurt – Yogurt is beneficial when you’re sick because it contains probiotics that support gut health and boost your immune system.
Bananas – They’re gentle on the stomach and easy to digest, making them ideal for soothing nausea. They’re also rich in potassium for a quick energy boost.
These foods are the best to consume when you’re sick.
