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!
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.