30-Minute Easy Chicken Sotanghon Soup

May 20, 2026

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.

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 swapped out sliced ginger for grated ginger because I absolutely love the bold flavor it brings to the bowl.

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)

A cozy, savory, and quick glass noodle soup loaded with shredded chicken, fresh vegetables, and rich aromatics. The ultimate 30-minute comfort in a bowl!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 28

Course Soup

Servings 4

Calories 320 kcal

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

Noodle Tip: Don’t boil the noodles for too long! Mung bean threads cook incredibly fast and will continue to soak up liquid in the hot broth.

Make Ahead: If you are making this ahead of time, keep the soaked noodles separate from the broth until you are ready to heat and eat.

Keyword Chicken Sotanghon Soup, Chinese-Style Mung Bean Noodle Soup, Filipino glass noodle soup, 30-minute Asian soup, easy comfort food recipe

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!