Chicken sotanghon soup is a comforting Filipino chicken noodle soup made with mung bean thread noodles, shredded chicken, shiitake mushrooms, and a fragrant base of ginger, garlic, and onions.
Filipino Chicken Noodle Soup
For those unfamiliar with sotanghon, I often describe it as “Filipino chicken noodle soup.” It’s a simple, nourishing bowl of chicken and clear mung bean noodles simmered in a savory broth.
This version of chicken sotanghon soup was a rainy-day staple in my childhood home, alongside other favorites like chicken arroz caldo. It’s modest in ingredients but rich in comfort, relying on aromatics like ginger, garlic, and onion to build deep, homey flavor.
Sotanghon Ingredients
Every family has its take on sotanghon, but the essential components are consistent: mung bean thread noodles, mushrooms, ginger, garlic, onion, and chicken.
- Noodles: Sotanghon uses mung bean thread noodles. I like to leave them long rather than cutting them into short strands, but you can do either. See the noodle notes below for identification tips.
- Mushrooms: Shiitake mushrooms bring a nice umami depth. Dried shiitake work well after soaking, and fresh shiitake are great if available. Wood ear mushrooms are traditional in some recipes but optional here.
- Aromatics: Garlic, ginger, and onion form the fragrant base that defines the soup’s warm flavor.
- Chicken: The broth quality matters. Homemade chicken stock makes the soup especially flavorful; the recipe includes simple options to make stock at home.
Mung Bean Thread Noodles
Sotanghon noodles are made from mung bean starch and water. They are sold dried as white strands that become translucent and glass-like when cooked. These are sometimes labeled “Chinese vermicelli,” so check the package ingredients to confirm they are mung bean-based.
Avoid rice vermicelli (bihon) for this soup—those are made from rice and turn opaque white when cooked, which yields a different texture and appearance.
When shopping, look for ingredient lists that show mung bean or green bean flour/starch and water to ensure you have authentic sotanghon noodles.
Variations in Soup Color
Sotanghon broth color can differ by family and region. Some versions have a pale yellow broth while others are more orange or brick red when annatto seeds (atsuete) are used to color and lightly flavor the soup.
Annatto seeds come from the achiote tree and are commonly used in Filipino, Mexican, and Caribbean cooking. My family’s version did not use atsuete, so the recipe below follows that simpler style.
For an added layer of authentic Filipino seasoning, serve the soup with a splash of fish sauce (patis) at the table. It lends a savory, salty umami note that complements the chicken broth.
More Filipino Comfort Food Recipes
- Pork Sinigang: a tangy tamarind-based soup with pork and vegetables.
- Filipino Spaghetti: a sweet-savory spaghetti with sliced hot dogs and quick-melt cheese, popular at celebrations.
- Pork Adobo: pork braised slowly in a savory mix of soy sauce, vinegar, and garlic.
Chicken Sotanghon Soup
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Ingredients
- 6 oz bean thread noodles, (Chinese vermicelli noodles, sotanghon noodles)
- 1 ½ Tablespoon grape seed oil, or other neutral cooking oil
- 4 garlic cloves, minced
- 1 Tablespoon minced fresh ginger
- 1 medium onion, chopped (about 1 ½ cups)
- 1 pound skinless chicken breast cutlets, or about 2 cups shredded cooked chicken
- 1 ½ cup shiitake mushrooms, thinly sliced
- 10 cups homemade chicken stock
- 1 teaspoon kosher salt
- freshly ground black pepper, to season
- chopped green onions, for garnish
Instructions
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Soak the dried bean thread noodles in warm water for 10–15 minutes until softened, then drain.
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Heat oil in a large pot over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant (about 30–45 seconds). Add the onion and cook until it is nearly translucent, about 2 minutes.
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Add raw chicken (if using raw). Cook, turning as needed, until the chicken reaches 165°F (about 5 minutes). If using pre-cooked chicken, skip this step.
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Add mushrooms and cook for 2 minutes, stirring so the aromatics don’t burn.
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Pour in the chicken stock. Remove cooked chicken to a plate to cool briefly. Bring the broth to a boil for about 2 minutes, then lower to a simmer.
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Shred the cooled chicken with two forks and return the shredded meat to the pot. Season the broth with salt and adjust to taste.
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Add the drained noodles to the pot, stir to distribute, and bring the soup back to a boil for 2 minutes. Reduce heat and simmer 3–5 more minutes until the noodles are tender and translucent.
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Ladle the soup into bowls, season with black or white pepper to taste, and garnish with chopped green onions.
Notes
Two easy ways to make chicken stock:
Pressure Cooker (rotisserie chicken bones):
- Place a roasted chicken carcass in a pressure cooker with about 8 cups water. Cook on low pressure for 45 minutes, allow natural release, then strain the broth.
Stovetop (whole chicken):
- Place a 4-pound whole chicken (giblets removed) in a large pot and cover with water. Bring to a boil for 2 minutes, then simmer 2–3 hours, skimming foam occasionally. Remove the chicken, strain the broth, and cool.
Nutrition
Nutrition information is an approximation.
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