Go Back

Sotanghon at Upo Soup (Filipino Noodle Soup)

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: Asian, Filipino
Ingredients Equipment Method Notes

Ingredients
  

Sotanghon at upo soup
  • 3 cloves garlic sliced
  • ½ large yellow onion sliced
  • 1 lb chicken your choice of cut
  • 6 cups water
  • 2 carrots sliced
  • 1 stalk celery sliced
  • 1 upo squash sliced
  • 1 tsp salt
  • 3 tsp chicken bouillon
  • 2 tbsp patis (fish sauce)
  • 1 cup shiitake mushrooms sliced
  • 2 servings glass noodles about 7 oz/200g
Toppings
  • chili peppers
  • green onions
  • cilantro
  • fried onion or garlic
  • salt & pepper

Equipment

  • large pot

Method
 

Soak the glass noodles
  1. If available, follow package instructions on preparing glass noodles. Otherwise, soak the glass noodles in room temp water for 30 minutes. Prepare the soup while it soaks.
Cook the chicken
  1. Heat a pot to med-high. Saute garlic and onion until brown and fragrant.
  2. Add chicken and cook until done. Remove from the pan. Slice into pieces or shred it using forks.
Cook the soup
  1. Add 6 cups of water then bring to boil. Then add the chicken back in.
  2. Lower the heat so the water is at a gentle boil. Skim the broth to remove impurities.
  3. Add carrots, celery, upo, and mushrooms. Cook for 10 min.
  4. Add salt, chicken bouillon, and patis. Adjust according to your taste preference.
  5. Add glass noodles and cook for 4 min.
  6. Serve in a bowl and add toppings.

Notes

  • Store in the refrigerator for up to 3 days.
  • Glass noodles soak up broth very quickly. If needed, add 2 more cups of water + 1 tsp chicken bouillon + a dash of patis