Sotanghon is one of the favorite soups in
rainy and winter seasons.
It is a cellophane noodles also known as Chinese vermicelli,
are a type of transparent noodle made from starch (such as mung bean starch, yam, potato
Last episode I made a chicken
meatballs and the last episode I made a chicken meatballs and this is will add
in our recipe today, to add more flavor on our sotanghon soup.
Here are the ingredients that
needed;
- Vegetable oil
- Garlic
- Onions
- Carrots
- Cabbage
- Pepper & salt to taste
- Fish Sauce
- Chicken Stock
- Onion leaves
Method:
In a pot over medium
heat, pour the vegetable oil.
Saute garlic,
onions, fish sauce and cook, add chicken stock bring to a boil. Add carrots
until cook.
Add noodles, gently
drop the meatballs, bring it to a boil, add pepper and salt to taste, add
cabbage cook for 30 seconds.
Garnish with spring onion
Here are my answers for some frequently asked questions. Please let me know if you have additional question, suggestion or requests.
Q. 1.) Do you eat it after you cook?
Answer: Yes. we do. Me and my friend always eat our finish
products.
Q. 2.) How does it taste?
Answer: It is tastier than normal serving.
Q. 3.) Where did you buy your mini cookware?
Answer: Visit
us Facebook: https://www.facebook.com/MiniatureCusina/
send us private message and we will send you the price list and
how you will place an order.
Hope you will give this a try.
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