Monday, March 2, 2009

chicken sotanghon soup

always wanted to have some soup these days... i still have some chicken breast in the freezer and some sotanghon noodle. this was a perfect night for a chicken sotanghon soup. this is just good with or without rice. and the soup is just good for the tummy.

this recipe is good for 3-4 persons.

1 chicken breast, cut into serving portion
2 cloved garlic, crushed and sliced thinly
1 small onion, sliced
1 spring onion, separate white part from green part
1 thumb-size ginger
1 small tomato, seeded and sliced
1 small carrots, julienned
1 handful cabbage, shreded
1 chicken cube dissolved in 3 cups water ¹
125 gm. sotanghon noodles ²
2 tbsp. cooking oil
salt and pepper to taste

in a casserole, heat oil and saute onion, garlic, white part of spring onion and ginger until fragrant.

add the chicken and saute until chicken renders oil and fry until a little bit brown.

add tomatoes and saute for a minute.

add the chicken cube dissolved in water. bring to a boil.

add the sotanghon noodles. continue simmering until noodles are cooked. season with salt and pepper according to your taste.

add the carrots and simmer for another minute. turn off the heat and then add the shreded cabbage and cover.

serve hot in an individual soup bowl and top with chopped green part of spring onion.

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¹ i used chicken cube since i didn't have any homemade chicken broth. homemade broth is always much better that the cubes. you can also just use water instead.

² i prefer not to pre soak the sotanghon noodles in water so that when it is placed in the casserole, it will absorbed the flavor of the chicken stock (soup).