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Sotanghon and Egg Noodle Soup

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 min ⏱ Cook: 15 min

Ingredients

  • 5 eggs (boiled and peeled)
  • 160 g rams vermicelli
  • 0.25 head cabbage (shredded)
  • 1.25 quarts water
  • 2.5 tsp chicken powder
  • 1 tsp annatto powder
  • 5 clove garlic (crushed)
  • 1 onion (chopped)
  • 2 stalks of spring onion (chopped)
  • 1 tsp toasted garlic
  • 3 tbsp oil
  • 0 fish sauce and ground black pepper to taste

Instructions

  1. Heat oil in a cooking pot.

  2. Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.

  3. Stir in the annatto powder and 2 teaspoons of fish sauce.

  4. Pour in the water and bring it to a boil.

  5. Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.

  6. Toss the noodles, then add the cabbage.

  7. Cover and cook for an additional 2 minutes.

  8. Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.

  9. Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!