Sotanghon soup is a delicious Filipino chicken noodle soup made with cellophane noodles, shiitake mushrooms, and green onions. Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes.
Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens. Put the shredded chicken in the pot and then saute for 2 minutes. Pour chicken stock and let boil. Add annatto water and sotanghon noodles. Cover and cook for 10 minutes. Put carrots and cabbage into the pot. Cook for 5 minutes.
Add sotanghon noodles and carrots then simmer for 3 minutes, add water if necessary. 6. Add cabbage then simmer for 1 minute. Turn off the heat. 7. Transfer to serving bowl then sprinkle with spring onion. Serve with hard-boiled egg.
A Filipino version of chicken noodle soup. This dish is composed of shredded chicken breast and vermicelli with carrots and cabbage. Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes.