Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Sotanghon with Upo Soup
Sotanghon with Upo Soup — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Heat oil in a cooking pot.
- Sauté onion and garlic
- Once the onion becomes soft, add pork. Continue to cook until the pork turns light brown.
- Pour in chicken broth into the pot. Let boil. Cover and cook for 15 minutes in medium eat.
- Fold in shrimp. Stir and let the liquid re-boil.
- Put the sotanghon noodles into the pot. Stir.
- Add in the opo squash (upo). Cover the pot. Cook for 8 to 10 minutes in medium heat. Note: add water or chicken broth, if needed.
- Season with crushed black pepper and fish sauce. Stir.
- Put the deep fried garlic into the pot. Continue to cook for 1 to 2 minutes.
- Transfer to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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