30-Minute Easy Chicken Sotanghon Soup
Warm up with this 30-Minute Easy Chicken Sotanghon Soup! A comforting, savory Filipino-Chinese glass noodle soup loaded with chicken, veggies, and rich aromatics.
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30-Minute Easy Chicken Sotanghon Soup
I’ve been wanting to make this recipe for some time, and I am so glad to finally have all the ingredients on hand today. With the weather here in Denver constantly keeping us on our toes, I’ve been craving foods that feel like a warm hug from home.
Taking a sip of this soup takes me right back to the days of having meals at Reyes Barbecue in Market! Market! over in Taguig. Back then, I was still working, and my hands were so accustomed to my desktop keyboard that I didn’t have much experience cooking nice meals—other than frying fish, lol! I honestly didn’t think I’d ever make recipes I truly loved. Now, I am so grateful to have the time I need to learn and create recipes using my own style.
Why I Love This Clear Broth Chinese-Style Chicken Sotanghon Soup
This sotanghon soup is a little bit different from traditional Filipino sotanghon. Typically, the classic Filipino recipes use annatto seeds (atsuete) to give the broth that signature bright orange coloring. I personally prefer clear soup broths, so I decided to skip the annatto entirely. If you love a clean, clear broth sotanghon soup, then this recipe is definitely for you!
To elevate the flavors, I added Chinese cooking wine when preparing the chicken. I love using it with meats; it just makes everything taste a little better and adds incredible depth to the broth. I also use grated ginger instead of sliced because I always keep fresh ginger in the freezer to make it last longer. Since it’s frozen, grating is the easiest option, and I actually love how it infuses the soup with even more fresh, warming ginger flavor.
Key Ingredients for the Best Chicken Sotanghon Soup
To get that authentic, street-style flavor in your Chicken Sotanghon Soup, you don’t need anything too complicated. Here is what you should keep handy:
- Mung Bean Noodles (Sotanghon): Look for these in the Asian aisle. They turn transparent when cooked!
- Aromatics: Fresh ginger, garlic, and yellow onion are non-negotiable for building that fragrant base.
- The Broth: A good quality chicken stock or homemade broth makes all the difference.
- Vegetables: Carrots and shredded cabbage (or Napa cabbage) add color, crunch, and extra nutrients.
- The Seasonings: Soy sauce for umami, a dash of fish sauce (patis) for depth, and sesame oil for that distinct Chinese-style finish.
Experimenting in the Kitchen
Anyway, it’s your kitchen and you decide what you want to add! For those who also want to experiment in the kitchen, just go for it. Like what my husband Mike always says to encourage me: “You can do whatever you want, and be whoever you want to be.”
Even though I didn’t have confidence in the kitchen before, he always tells me my cooking is really good, and now I’ve started to believe that it is, too, lol! Sometimes we just need a little bit of encouragement and the assurance that someone will happily eat our kitchen experiments.
Scroll down to the recipe card for the exact measurements and print options!
30-Minute Easy Chicken Sotanghon Soup (Chinese-Style Mung Bean Noodle Soup)
Equipment
- Large soup pot or Dutch oven
- Tongs
- Cutting board & chef’s knife
Ingredients
- 4 oz about 115g Sotanghon (mung bean glass noodles)
- 1 tbsp cooking oil
- 4 cloves garlic minced (plus extra for crispy toasted garlic garnish!)
- 1 small yellow onion chopped
- 1 inch fresh ginger julienned
- 2 cups cooked shredded chicken rotisserie chicken works perfectly
- 6 cups chicken broth
- 1 medium carrot julienned or sliced into thin rounds
- 2 cups cabbage or Napa cabbage shredded
- 2 tbsp soy sauce
- 1 tbsp fish sauce patis
- 1 tsp toasted sesame oil
- Salt and black pepper to taste
- 2 stalks green onions chopped (for garnish)
Instructions
- Prep the Noodles: Place the sotanghon in a large bowl and cover with warm water. Let them soak for about 10 minutes until softened, then drain. (Use kitchen shears to cut them into shorter, manageable strands).
- Sauté Aromatics: Heat oil in a large pot over medium heat. Sauté the onions, garlic, and ginger until fragrant and the onions are translucent (about 3 minutes).
- Build the Base: Add the shredded chicken and sauté for another 2 minutes. Pour in the chicken broth, soy sauce, and fish sauce. Bring the soup to a gentle boil.
- Add Veggies & Noodles: Stir in the carrots and simmer for 3 minutes. Add the drained sotanghon noodles and the shredded cabbage. Let everything cook for another 2 to 3 minutes until the noodles are fully transparent and tender.
- The Finishing Touch: Turn off the heat. Stir in the toasted sesame oil and season with salt and pepper to taste.
- Serve: Ladle hot into bowls and top generously with chopped green onions and extra toasted garlic. Enjoy immediately!
Notes
❤️ Why This Chicken Sotanghon Soup Is Always on Our Menu
When it comes to comfort food, my husband and I have one thing in common—we both love a warm bowl of noodles. The only difference is our noodle of choice! 😊
For me, pancit is life. Whether it’s Pancit Bihon, Pancit Canton, or another noodle dish, I’m always happy if there’s pancit on the table. My husband, on the other hand, is completely obsessed with sotanghon. Whenever the weather turns chilly or he’s craving something comforting, he’ll usually ask, “Can we have sotanghon?” or “Can you make congee?” Those are his two ultimate comfort meals, especially during the colder months here in Colorado.
That’s one of the reasons I almost always keep homemade chicken broth in the refrigerator. I also make sure we never run out of carrots and cabbage, since they’re staples in so many of our favorite soups and noodle dishes. Having those ingredients on hand means I can put together this comforting Chicken Sotanghon Soup in about 30 minutes, even on busy weeknights.
It’s become one of those meals that feels like home to both of us. I get my love for hearty noodle dishes, he gets his favorite sotanghon, and we both end up with a comforting bowl that’s simple, nourishing, and perfect for sharing around the dinner table.
From My Kitchen to Yours
Cooking doesn’t have to be intimidating, and you don’t need hours in the kitchen to create a meal that tastes incredibly rich and satisfying. This soup is proof that simple ingredients and a little bit of love can turn into your next favorite weeknight dinner.
I’d love to see how your Chicken Sotanghon Soup turns out! If you make this, take a quick photo and tag me on Instagram or Facebook. Don’t forget to save this pin to your Pinterest boards for the next time you need a quick comfort food fix! Happy cooking!
🛒 Make This Chicken Sotanghon Soup Even Easier
One of the reasons I can put together this comforting 30-minute Chicken Sotanghon Soup so quickly is because I keep a few kitchen essentials stocked in my pantry. From a reliable stockpot and sharp chef’s knife to glass meal prep containers and pantry staples, having the right tools makes cooking so much more enjoyable.
If you’re looking to upgrade your kitchen or simply want to use the same items I love, I’ve gathered my favorite cooking essentials in one place.
👉 Browse my Amazon Storefront to see my favorite cookware, kitchen gadgets, pantry staples, and meal prep essentials that help make recipes like this quick and stress-free.
If you enjoy cooking Filipino comfort food at home, I highly recommend checking out A Simple Filipino Cookbook: Everyday Recipes and Festive Cuisine From the Philippines. It’s filled with approachable recipes, traditional favorites, and helpful cooking tips that make Filipino home cooking feel accessible, whether you’re just getting started or looking to expand your recipe collection.
