We’ve been really chilly here in LA, so it’s only natural that we want soup to warm us up. We saw some upo squash at the grocery and immediately thought of upo soup! This is a dish that our grandmother’s made on rainy or sick days.
Sotanghon at upo soup is a Filipino dish made from glass noodles, chicken, and upo squash. This simple dish is characterized by mellow, heartwarming flavors of chicken, fish sauce, garlic, and onion.
If you’ve been in need of a heartwarming bowl of soup, read on for the recipe.
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The upo squash (also spelled “opo”) is a popular variant of calabash/bottle gourd that’s cultivated in Southeast Asia. It has a cylindrical shape, green skin, and white flesh.
Calabash is considered one of the first cultivated plants of the world, and has been cultivated throughout Asia, Africa, Europe, and the Americas. It comes in different shapes and sizes. Throughout world history, calabash are harvested fresh to consume for food, or dried then used to construct utensils and tools.
In the Philippines, upo is used as a cooking ingredient for soups. The flavor is very similar to zucchini squash and has a soft yet firm texture that’s great for cooking in broth and soups. It can also be slow roasted, pureed, baked, or grated.
To prepare upo, cut into large cubes or slices with the skin on. Some upo have large, hardened seeds which you will want to remove.
Interesting Fact: although upo squash is safe for consumption, it can be considered toxic in extreme cases. Cucurbitacins, which are found in fruits and vegetables of the cucumber family, are known to cause stomach ulcers when in high concentration. It is advised to not drink upo as a juice, especially in combination with improper storage and over-ripening. It’s important to note that this vegetable is safe for consumption and is only toxic in extreme cases.
Sotanghon noodles are mung bean thread noodles or glass noodles. The noodles we used in this recipe were sweet potato glass noodles, because we couldn’t find mung bean noodles in our area.
Patis is a fish sauce made from fermented fish and krill. It’s a Filipino pantry staple and is used as either dipping sauce or for flavoring soups. Some people love it, some hate it. It has a strong flavor so add a little bit at a time until you reach your desired taste.
Other ingredients you can include in your soup: leeks, cabbage, tofu, fish cake, etc.
This soup can be stored for up to 3 days. You can store the noodles and broth separately or together in one container. If stored together, note that glass noodles soak up the broth very easily. If needed, add 2 more cups of water + 1 tsp chicken bouillon + a dash of patis when you reheat the soup.
With Filipino cuisine, soups are often served with rice. The rice soaks up the broth so that every single drop is consumed and not wasted. Another way to eat this is with pandesal (bread rolls.) Simply dip the bread into the bread and take a bite!
We love to add toppings to our soups as well. We recommend chili peppers, green onions, cilantro, fried onion or garlic, salt & pepper. You can also add a hard boiled egg!
A Filipino version of chicken noodle soup, this one-pot recipe utilizes glass noodles and upo squash to absorb a lightly seasoned broth. If you’re looking for something warm and healthy to bring you back to the days of Lola’s cooking, look no further!
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https://en.wikipedia.org/wiki/Calabash
https://specialtyproduce.com/produce/Opo_Squash_396.php
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