Chick’n sotanghon soup

Chick’n sotanghon soup

Tags

Soup
filipino

Cook

Ingredients

  • 4 tsp vegetable oil, divided
  • 250g vegan chick’n
  • 2 tsp salt, divided
  • 2 tsp pepper, divided
  • 1 onion, diced
  • 1 inch ginger, thinly sliced
  • 15 cloves garlic, minced
  • 1 carrot, thinly sliced
  • 2 cups cabbage, roughly chopped
  • 450g mushrooms, thinly sliced
  • 6 cups chick’n stock
  • 1 tbsp vegan fish sauce
  • 120g glass noodles
  • 2 tbsp soy sauce
  • Minced spring onion

Steps

  1. Heat half the oil in the wok over medium heat. One hot add the chick'n and season.
  2. Cook, stirring often, until slightly crisped around the edges. Set aside.
  3. Heat the remaining oil. Once hot add the onion, ginger and garlic. Cook until onion is translucent.
  4. Add the mushrooms and season with the remaining teaspoon salt and pepper.
  5. Pour in the broth and increase the heat to medium-high.
  6. Once at a simmer, reduce the heat to low, cover and simmer for 25 to 40 minutes.
  7. Ten minutes before the soup is done, prepare the noodles according to package directions. Drain and set aside.
  8. Add the chick’n, carrots and soy sauce to the soup, cook for a few minutes.
  9. Last, stir in the cabbage and cook until softened.