sotanghon

Mushroom Sotanghon Soup with Meatballs

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Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Shredded Chicken Sotanghon Soup

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Filipino Style Recipe: Shredded chicken sotanghon soup is another soup dish made in shredded chicken breast cooked in stock together with sotanghon, mushrooms, and other vegetables. This is commonly served during rainy season.

Estimated time of preparation and cooking: 30-40 minutes

Ingredients:
500 grams chicken breast, legs or thighs
200 grams sotanghon noodles
7 cups chicken stock
1 small carrots, cut into strips
3/4 cup cabbage, shredded
3 gloves garlic, minced
1 medium onion, sliced
2 tablespoons fish sauce(patis)
2 tablespoon olive oil
salt and pepper to taste
1/2 tablespoon achuete(annatto), dilute in 1 cup hot water (optional)
30 grams dried Chinese black mushrooms(shiitake), (optional)
2 onion leeks or spring onion, chopped(optional)

Procedures:
Part 1
1. In a pot, boil water then add chicken and salt. Cook for 10 minutes.
2. Remove chicken and reserve the stock. Shred the chicken using fork. Set aside.
3. In a bowl, arrange mushrooms and soak in hot water for 15 minutes. Drain, slice and set aside.
4. In a separate bowl, Cut the sotanghon to desired length and soak in hot water until soft.

Part2
1. In a pot, heat oil and saute garlic, onion.
2. Add chicken, mushrooms and season with fish sauce and pepper. Stir fry for 3 minutes.
3. Pour annatto water, chicken stock, chicken bouillon then cover and bring to boil for 5 minutes.
4. Add carrots then cook for another 3 minutes.
5. Add sotanghon, cabbage and onion leeks then simmer for another minute.
6. Transfer to serving bowl sprinkle with toasted garlic. Serve with calamansi and fish sauce.

Sotanghon Soup with Patola and Egg

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Filipino Style Recipe: Sotanghon soup with patola and egg is another noodle soup dish that usually serve during rainy season. The pork sauteed then cooked with patola and sotanghon noodles. Topped with egg slices and saffron before serve.

Estimated time preparation and cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1 big-sized sponge gourd(patola), peeled and sliced
2 packs sotanghon noodles
4 eggs, boiled, peeled and sliced
150 grams pork, cut into small pieces or shrimps
1 onion, chopped
3 cloves garlic, minced
fish sauce and pepper to taste
1 pork broth cubes(optional)
1/2 teaspoon saffron(optional)

Procedures:
Part 1
1. In a saucepan, heat oil then saute garlic and onion.
2. Add pork and fish sauce then cook until color turns to light brown.
3. Add water and pork broth cubes then simmer for 10 minutes or until the meat is tender.
4. Add patola and cook for 2 minutes then season with fish sauce and pepper.
6. Add sotanghon noodles and simmer for 1 minute.
7. Remove from heat then transfer to serving bowl. Top with sliced eggs and saffron.

Chicken Tinola with Sotanghon

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Filipino Style Recipe: Chicken tinola with sotanghon is a chicken ginger soup with sotanghon noodles. This soup dish is simple and easy to prepared. Like the usual tinolang manok, the chicken sauteed in ginger, garlic and onion until brown then simmered and cooked in rice washing until tender with chayote, chili leaves and sotanghon noodles. This dish is usually serve  as main dish specially during rainy season.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water
4 tablespoon vegetable oil
salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add sotanghon and simmer for another minute.
6. Add chili leaves then turn off the heat, let stand for a few minutes to cook the leaves.
7. Transfer to a serving bowl and serve hot with steamed or garlic rice. Enjoy!

Sotanghon Patola Soup with Siomai

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Filipino Style Recipe: sotanghon patola soup with siomai is another easy and mouth-watering soup dish that usually during rainy season. Usually the sotanghon noodles, luffa(patola) and siomai boiled in water until done then season with fish sauce and pepper according to taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5 servings

Ingredients:
2 packs sotanghon noodles
1 medium-sized luffa(patola), peeled and sliced diagonally
12 pieces siomai(pork or beef)
1 onion, chopped
3 cloves garlic, minced
fish sauce or salt and ground pepper to taste

1 pork bouillon(pork cube),(optional)
1 egg, beaten(optional)
spring onion, chopped(optional)

Procedures:
Part 1
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 2
1. In a pot, heat oil and saute garlic and onion
2. Add water and bring to boil then add pork bouillon.
3. Add siomai and simmer until 5 minutes or until cooked.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles and patola then simmer for another 2 minutes.
6. Turn off the heat then pour beaten egg while keep stirring.
7. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Sardines Sotanghon Soup

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Filipino Style Recipe: Sardines Sotanghon Soup is another easy and simple soup dish. The sardines in tomato sauce sauteed and cooked together with sotanghon noodles and veggies. I use spicy sardines because I usually serve this dish during rainy season.

Ingredients:
2 small cans spicy sardines in tomato sauce
200 grams sotanghon noodles, cut into desired length and soak in water until soft
1 tomato, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2-4 cups water
3/4 cup cabbage, shredded(optional)
1/4 teaspoon chili flakes(optional)
spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic, onion, chili flakes and tomatoes until soft.
2. Add sardines including tomato sauce, break big chunks then stir cook for a minute.
3. Add water then bring to boil, season with salt and pepper according to taste.
4. Add sotanghon noodles then simmer for 2 minutes. Add water if necessary.
5. Add cabbage then simmer for another minute then remove from heat.
6. Transfer to serving bowl then sprinkle with spring onion. Serve with steamed rice.

Sauteed Sotanghon with Luffa and Ground Pork

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Filipino Style Recipe: sauteed sotanghon with luffa and ground pork or ginisang patola with sotanghon is another soup dish that usually served specially during rainy season. Normally the ground pork sauteed and cooked with luffa and sotanghon noodles.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5 servings

Ingredients:
2 medium-sized luffa(patola), peeled and sliced
200 grams sotanghon noodles
250 grams ground pork, cut into small pieces
1 onion, chopped
3 cloves garlic, minced
salt and pepper to taste
1 pork broth cubes(optional)

Procedures:
Part 1
1. In a bowl, Cut the sotanghon to desired length and soak in hot water until soft.

Part 2
1. In a saucepan, heat oil and saute garlic and onion
2. Add ground pork, saute until color turns to light brown.
3. Add water and pork broth cubes. Bring to boil.
4. Add luffa and cook for 2 minutes.
5. Adjust seasoning with salt and pepper according to taste.
6. Add sotanghon and simmer for 3 minutes.
7. Remove from heat then serve.

Chicken Sotanghon

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Filipino Style Recipe: chicken sotanghon is a noodle soup dish made of chicken meat boiled in stock together with sotanghon noodles and vegetables. This is commonly served during rainy season.

Estimated time of preparation and cooking: 30-40 minutes
Good for 3-4 servings

Ingredients:
500 grams chicken, cut into serving pieces
200 grams sotanghon noodles, cut into desired length and soak in water until soft
7 cups chicken stock (or chicken bouillon dissolved in hot water)
1 carrots, julienned
3/4 cup cabbage, shredded
3 gloves garlic, minced
1 medium onion, sliced
1 tablespoon fish sauce(patis)
2 tablespoon olive oil
salt and pepper to taste

1/8 cup spring onion, chopped(optional)
30 grams dried black mushrooms(shiitake), (optional)
3-4 pieces hard-boiled eggs(optional)

Procedures:
Part 1
1. In a bowl, heat oil then saute garlic and onion.
2. Add chicken and mushroom then stir fry until light brown, season with fish sauce.
3. Pour chicken stock then bring to boil and simmer until chicken is cook.
4. Adjust seasoning with salt and pepper according to taste.
5. Add sotanghon noodles and carrots then simmer for 3 minutes, add water if necessary.
6. Add cabbage then simmer for 1 minute. Turn off the heat.
7. Transfer to serving bowl then sprinkle with spring onion. Serve with hard-boiled egg.