Noodles
Chicken Sotanghon Soup with Cabbage
A comforting chicken sotanghon soup with ginger, vegetables and glass noodles that stay light instead of soaking up all the broth.
Prep20 minutes
Cook35 minutes
Serves6
LevelEasy
A comforting chicken sotanghon soup with ginger, vegetables and glass noodles that stay light instead of soaking up all the broth.
Ingredients
- 250 g sotanghon noodles
- 500 g bone-in chicken pieces
- 1 onion, sliced
- 5 cloves garlic, minced
- 1 thumb ginger, sliced
- 1 carrot, julienned
- 2 cups cabbage, sliced
- 7 cups water or light chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon cooking oil
- Black pepper and spring onions for serving
How to cook it
- Soak sotanghon in cool water for 8 minutes, then drain. Cut into shorter lengths if preferred.
- Heat oil in a pot. Sauté onion, garlic and ginger until fragrant.
- Add chicken and cook until the outside is no longer pink. Stir in fish sauce.
- Pour in water or stock. Bring to a boil, skim the surface, then simmer until the chicken is tender.
- Remove the chicken, shred the meat and discard the bones. Return the meat to the pot.
- Add carrot and cabbage. Cook for 3 minutes, then add the drained sotanghon.
- Simmer only until the noodles are clear and tender. Season with pepper and spring onions.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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