Chicken Sotanghon Soup
AJI-NO-MOTO® Umami SeasoningIngredients
- 3 Tbsps. (45ml) Cooking oil
- 1/2 tsp. (1g) Anatto seeds
- 1 Tbsp. (15g) Onions, chopped
- 2 Tbsps. (20g) Garlic, minced
- 2 Tbsps. (20g) Celery, stalk, chopped
- 2 cups (200g) Chicken breast, boiled, flaked
- 6 cups (1500ml) Chicken stock/water
- 3 cups (200g) Sotanghon, soaked, drained
- 1 cup (80g) Carrots, strips
- 1 1/2 cups (150g) Cabbage, shredded
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 2 1/2 Tbsps. (37.5ml) Fish sauce
- 1/4 tsp. (1g) Black pepper, cracked
- 2 Tbsps. (15g) Garlic, toasted
- 1/4 cup (10g) Spring onions, chopped
- 5 pcs. (250g) Egg, chicken, boiled
Procedure
- SAUTE. In a pan heat oil, add anatto seeds then wait until the color has infused in the oil for about 1 minute, remove seeds. Add onion, garlic, and celery then saute until fragrant.
- BOIL & SIMMER. Add chicken and chicken stock, let it boil. Put sotanghon noodles, cover and simmer for 10 minutes. Add carrots and cabbage then cook until soft.
- SEASON. Add AJI-NO-MOTO®, fish sauce and pepper, mix well.
- SERVE. Transfer to a serving bowl. Top with toasted garlic, spring onions, and egg. Serve & enjoy.
Cooking Tips
There are 2 types of Annatto seeds that can be bought in the market. The regular seeds should be infused in oil to extract the color while water is used in the seeds with lye.
Cooking Time: 25 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 1 1/2 cups, 1 pc. egg (440g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
392.2
Carbohydrates (g)
40.3
Proteins (g)
17.8
Fat (g)
17.3
Dietary Fiber (g)
1.9
Calcium (mg)
64.7
Iron (mg)
3.0
Sodium (mg)
740.7
Good to Know Nutrition Facts
Chicken breast is high in Protein which is needed for the building and repair of muscles. *15% sodium reduced vs. regular recipe