Recipe

Sponsored by Knorr Liquid Seasoning

Noodle soup is a popular dish worldwide, but its origins can be traced back to Southeast Asia. It usually consists of noodles, meat, and vegetables served in a light broth. For many people, noodle soup is their comfort food. It’s packed with filling carbohydrates, protein, and nutritious vegetables. Especially on rainy days, these dishes are a delight to anyone hungry and feeling blue. If you prefer ramen over chicken noodle soup, here’s an easy way to make fresh ramen at home instead. 

Every culture has their version of chicken noodle soup and this is one of my nostalgic faves that my mom always made, called Sotanghon. It’s a noodle soup that uses glass noodles or mung bean thread noodles. The noodles are made using mung bean, potato, tapioca starch or sweet potato, and water. They’re available in dried form, which you can reconstitute when making comforting soups and stir-fry dishes.

Sotanghon chicken noodle soup usually has a slightly oily broth because garlic, onion, and chicken meat are sauteed first before adding the broth. In the Philippines, you can see noodle soups being served in street stalls, restaurants, and homes. You can see these dishes served with condiments including soy sauce, fish sauce or patis, and pepper, which you can add to adjust the flavor. Depending on preference, a Sotanghon chicken noodle soup can also be mixed with various types of vegetables.   

My version of Sotanghon adds Knorr Liquid Seasoning to boost the flavors and make cooking faster and delicious for our busy lives. The NEW larger bottles are easier for cooking because it pours out easily. I keep the smaller bottles on-hand to sprinkle over rice or cooked ramen. Very handy when the kids are raiding the fridge after school and they're making their favorite instant ramen. 

Chicken Sotanghon with Knorr Liquid Seasoning