Chicken Sotanghon Soup Recipe

Chicken Sotanghon Soup is a comfort food for many, so it is a must to learn this recipe.

Chicken Sotanghon Soup


  • 8 oz vermicelli (sotanghon) noodles
  • 6 dried shitake mushrooms
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups shredded cooked chicken meat
  • 2 tbsp fish sauce or 2 tsp salt
  • ⅛ tsp pepper
  • 8 cups chicken broth
  • Chopped green onions

Cooking Instructions:

  1. Soak sotanghon noodles in warm water for 15 minutes, drain and set aside.
  2. Soak shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
  3. Heat a pot over medium heat. Add oil and sauté garlic until golden brown. Add onions and sauté for 2 minutes or until soft. Add mushrooms and chicken meat; sauté for 2-3 minutes.
  4. Add the fish sauce (or salt), pepper, and broth. Bring to a boil.
  5. Add drained noodles and cook for 3 -5 minutes or until the noodles are tender.
  6. Transfer to a soup bowl. Garnish with green onions.
  7. Serve and enjoy your chicken sotanghon soup!

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