Sotanghon and Egg Noodle Soup is the perfect comfort food, especially on rainy days. This soothing and easy-to-make soup features vermicelli noodles (sotanghon) combined with boiled eggs, shredded cabbage, and a savory broth. It’s quick to prepare and a great way to warm up and feel cozy. This Filipino-inspired dish is both flavorful and nourishing, offering the perfect balance of savory, fresh, and hearty.

Full Recipe:

Ingredients

• 5 eggs, boiled and peeled

• 160 grams vermicelli (sotanghon)

• ¼ head cabbage, shredded

• 1 ¼ quarts water

• 2 ½ teaspoons chicken powder

• 1 teaspoon annatto powder

• 5 cloves garlic, crushed

• 1 onion, chopped

• 2 stalks spring onion, chopped

• 1 teaspoon toasted garlic

• 3 tablespoons cooking oil

• Fish sauce and ground black pepper to taste

Directions

1. Sauté aromatics: Heat oil in a cooking pot. Sauté garlic until it starts to brown, then add the onion and cook until softened.

2. Prepare the broth: Stir in the annatto powder and fish sauce, then pour in the water and bring to a boil.

3. Cook the noodles: Add the vermicelli and chicken powder. Cover the pot and let it re-boil, then reduce the heat and simmer for 3 minutes.

4. Add the cabbage: Toss in the shredded cabbage and cook for another 2 minutes.

5. Finish the soup: Add the boiled eggs and green onions. Season with additional fish sauce and black pepper to taste.

6. Serve: Transfer the soup to serving bowls and garnish with toasted garlic. Serve hot and enjoy!

Nutrients

• Calories: 1417 kcal (for the entire recipe)

• Carbohydrates: 167g

• Protein: 40g

• Fat: 65g

  • Saturated Fat: 11g

• Cholesterol: 819mg

• Sodium: 1909mg

• Potassium: 1052mg

• Fiber: 11g

• Sugar: 14g

• Vitamin A: 1654 IU

• Vitamin C: 101mg

• Calcium: 363mg

• Iron: 7mg

The Origins and Popularity of Sotanghon Soup

Sotanghon, or vermicelli noodles, is a staple in many Filipino soups and dishes, often used as a base for light broths or stir-fries. Its delicate texture pairs well with a variety of ingredients, making it versatile and easy to incorporate into numerous recipes. In the Philippines, Sotanghon Soup is commonly enjoyed as a light meal or appetizer. It is also often served during festive occasions, family gatherings, or as a homey dish that provides comfort to the soul.

This soup’s simplicity belies its deep flavors, and it has become a beloved dish in Filipino households for generations. With its warming, savory broth, Sotanghon Soup can be customized with different proteins and vegetables, but the basic version, with eggs and cabbage, is a timeless classic.

Key Ingredients in Sotanghon and Egg Noodle Soup

The simplicity of Sotanghon and Egg Noodle Soup is one of its greatest strengths. The dish features a few essential ingredients that come together to create a light, flavorful meal. The base of the soup is vermicelli noodles (sotanghon), which have a delicate texture that soaks up the savory broth while maintaining a satisfying bite.

Boiled eggs are a crucial component, adding richness and protein to the soup. Their soft texture contrasts beautifully with the broth and noodles, making each spoonful a complete experience. Shredded cabbage adds a fresh, slightly crunchy element that balances the softness of the noodles and eggs.

For the broth, the combination of chicken powder, annatto powder, garlic, onion, and fish sauce creates a savory base that infuses the entire soup with deep umami flavors. Annatto powder adds a subtle color and earthy undertone to the broth, while the fish sauce enhances the overall savoriness, giving the soup a distinctly Filipino flavor profile.

Spring onions, toasted garlic, and a sprinkle of black pepper complete the dish, adding freshness, extra flavor, and a little crunch, making it a beautifully balanced meal.

Cooking Process: From Aromatics to Broth

The cooking process for Sotanghon and Egg Noodle Soup begins with sautéing the aromatics. The garlic is first sautéed until it turns golden brown, releasing its fragrant oils and adding a deep, savory foundation to the soup. After that, the onions are added and cooked until they soften, further enhancing the flavor profile of the soup base.

Once the aromatics are ready, the annatto powder and fish sauce are stirred in, followed by the water. Annatto powder, with its subtle earthy flavor and vibrant color, gives the broth a beautiful golden hue. Fish sauce adds depth and umami, while the water serves as the liquid base for the soup. The mixture is brought to a boil, and then the vermicelli noodles and chicken powder are added. As the soup comes to a boil again, the noodles soak up the broth, absorbing all the flavors and becoming perfectly tender in just a few minutes.

The addition of cabbage comes at the end of the simmering process, as it only needs a few minutes to soften while retaining its crunch. The boiled eggs are added last, allowing them to warm through without overcooking.

Finishing Touches: Seasoning and Garnishing

Once the noodles and vegetables have cooked, the soup is finished off by adding green onions, which add a fresh, herbal note to the dish. Fish sauce and black pepper are added to taste, allowing you to adjust the seasoning to your preference. A final touch of toasted garlic is sprinkled on top, providing a delightful crunch and an extra layer of flavor that enhances the overall experience.

The soup is then ready to be served in bowls, where it can be enjoyed hot and comforting. The combination of the savory broth, tender noodles, crunchy cabbage, and rich eggs creates a well-rounded and nourishing meal.

Serving Sotanghon and Egg Noodle Soup

Sotanghon and Egg Noodle Soup is typically served as a light meal, but it can also be paired with a side of rice for a more filling option. The soup’s delicate flavor profile makes it an excellent choice for a soothing lunch or dinner. It’s a versatile dish that can be enjoyed on its own or alongside other Filipino favorites like lumpia (spring rolls) or a small serving of fried fish.

This soup is especially perfect for rainy days or when you’re looking for something warm to lift your spirits. Its nourishing qualities make it an excellent option for when you’re feeling under the weather, as the broth provides hydration and comfort, while the boiled eggs and noodles offer sustenance.

Nutritional Value of Sotanghon and Egg Noodle Soup

Sotanghon and Egg Noodle Soup is a light yet hearty meal that provides essential nutrients. The soup is a good source of protein, with boiled eggs contributing to the protein content, while the vermicelli noodles provide carbohydrates to give you energy. The cabbage adds fiber, vitamins, and minerals, making the soup a well-rounded option.

Each serving of Sotanghon and Egg Noodle Soup contains approximately 1417 calories for the entire recipe, which can serve multiple portions. The soup has a moderate amount of fat (65g), mostly coming from the oil used in sautéing the garlic, and provides a good amount of potassium, calcium, and iron. Vitamin C from the cabbage adds an extra health benefit, while the soup’s high sodium content should be noted, particularly due to the fish sauce and chicken powder.

The richness from the eggs and oil helps make the soup filling, while the addition of the fresh herbs and vegetables keeps it balanced. It’s an excellent option for a comforting, yet not overly heavy, meal.

Conclusion: A Perfect Comforting Soup

Sotanghon and Egg Noodle Soup is an ideal dish for anyone seeking warmth and comfort in a bowl. It’s a simple yet flavorful recipe that offers a delightful combination of savory broth, tender noodles, and rich boiled eggs. With the added freshness of cabbage and the perfect seasoning from fish sauce, annatto powder, and garlic, this soup delivers layers of flavor in each bite. Whether enjoyed on a rainy day or as a light meal to comfort you after a long day, Sotanghon and Egg Noodle Soup is a nourishing and satisfying dish that will always hit the spot.