Hingpit


Chicken Sotanghon Soup with Miso
8 January 2010, 12:00 am
Filed under: Chicken, Noodles

The cyclone warning was cancelled last Tuesday by the Bureau of Meteorology.  The weather forecast for today is a “Few showers and a storm about. Moderate northwest winds.”  Chicken soup has always been the regular choice on rainy days.  Several variations include chicken tinola, chicken sopas, chicken and corn, chicken malunggay soup etc.

My pantry offered the vermicelli noodles and the fridge stored the rest of the ingredients.  Thursday’s supper is chicken sotanghon soup with miso.

Ingredients:
1 cup chopped chicken breast
½ medium onion – sliced
1 punnet fresh shiitake mushrooms
½ cup dried black fungus
50 gms vermicelli (sotanghon) noodles
1 chicken stock cube
5-6 cups water or chicken stock
18 gms of instant miso soup (optional)
1 medium carrot – julienned
1 celery stick – diced
spring onions – thinly chopped
ginger (thumb sized)
patis
salt and white pepper to taste

Procedure:
Soak dried black fungus in hot water for about 10 minutes.
Boil water, chicken, onions, ginger, and chicken cube for 10-15 minutes
Add carrots, celery, shiitake mushrooms, dried black fungus (squeeze out water before adding) and bring to boil
Drop the vermicelli noodles into the soup and simmer for 2-3 minutes or until noodles are tender
Scoop out some soup stock and dissolve miso in it and slowly add the miso mixture back in the soup (optional)
Stir gently and season to taste
Serve hot and garnish with chopped spring onions

Note: added only 50 gms of the sotanghon noodles as I don’t want it drying up the soup.

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