Chicken Sotanghon Soup (Bean Thread Noodle Soup) - Salu Salo Recipes (2024)

FAQs

How to make chicken noodle soup broth thicker? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Sotanghon noodles: I usually buy these from my local asian market, but you can also find them at some grocery stores and retailers like Walmart and Target. If you can't specifically find “sotanghon” noodles, look for vermicelli noodles or bean thread noodles.

Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water. They're usually packaged in dried form and then reconstituted to use in stir-fries and soups.

Where the more popular pancit bihon (bee-hon) is made with rice noodles, sotanghon (so-tahng-hon) is made with glass noodles (or cellophane noodles or bean thread noodles). They are thin and translucent, often made with mung bean starch with a chewy, springy texture when cooked.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Sotanghon goes by many names. It's more popularly known as vermicelli or cellophane noodles. These noodles become transparent or translucent noodles once cooked, which is why these are also known as glass noodles. It's commonly made out of mung bean (monggo) starch.

If you can't find them, you can usually use rice vermicelli (for chilled salads or spring rolls), soba noodles (for dishes like stir-fries) or angel hair pasta (for most soups) in their place.

Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles.

The sugar-free noodle is recommended for those suffering from diabetes. Other conditions such as eczema can also be controlled by lowering sugar intake and lower flare-ups.

What are Filipino noodles called? ›

There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile. Pansit. Pancit canton, the most popular type of pancit.

sótanghón (Baybayin spelling ᜐᜓᜆᜅ᜔ᜑᜓᜈ᜔) cellophane noodles; Chinese vermicelli.

Similar to Bihon Guisado, translucent sotanghon (mung bean or glass noodles) is also sautéed with a savory sauce, and some hefty toppings. In the past, sotanghon noodles were imported from HK or China and were expensive, so these were served only during special occasions.

Filipino Chicken Sotanghon Soup (1 serving) contains 29g total carbs, 29g net carbs, 6g fat, 1g protein, and 240 calories.

There are also fast starches like plain flour, or corn starch that can work in anywhere from a few minutes to a few seconds. The easiest way I've found to add them is to mix them with a little bit of cold water to form a slurry, and then pour the slurry into the boiling soup while stirring rapidly.

Adding starchy ingredients like rice, potatoes, pasta, beans, or bread (even stale bread!) can thicken AND add texture and body to your soup.