Seafood Sotanghon Noodle Soup

Seafood Sotanghon Noodle Soup
Seafood Sotanghon Noodle Soup. Sotanghon noodle soup is one of the favourite merienda and sometimes as viand for a lot of Pinoys. I have in the archive a recipe of sotanghon noodle soup with the pork and chicken version. Today I tried to make a seafood version using fresh mix seafood marinara I bought from the supermarket.

Seafood Sotanghon

Cooking is somewhat similar to my previous sotanghon noodle soup that uses meat. Seafood cook fast so I have to remove it from the pan after sautéing then add during the final stage of the cooking. Another advice is don’t over soak the vermicelli noodles to avoid the noodles to disintegrate. In fact I would advise that it should only be rinsed with warm water and drain. The soup is to be serve immediately as the vermicelli noodles will absorbed the broth as it cools down then it disintegrate. Here is the recipe of my Seafood Sotanghon Noodle Soup.


1/4 kilo sotanghon noodles, vermicelli noodles, rinsed
1/4 kilo fresh mix seafood marinara
1/2 head small cabbage, shredded
1 small size carrot, cut into strips
1/2 cup achuete (red coloring extract)
1/2 head garlic, chopped
1 medium size onion, chopped
1-2 tbsp. dried parsley flakes
1 small bundle spring onion, chopped
1/2 cup fish sauce
2 cups fish broth
cooking oil
salt and pepper

Cooking procedure:

In sauce pan sauté garlic and onion until fragrant. Stir in mix seafood, add the fish sauce and stir cook for another 2 to 3 minutes. Remove the seafood from the pan and keep aside. Add in the parsley flakes, broth and 3 to 4 cups of water let boil and simmer for 2 to 3 minutes. Add vermicelli noodles and achuete, simmer for 5 to 8 minutes or until al dente soft. Add in vegetables and cook for another 1 to 2 minutes add in the seafood and cook for another 1 to 2 minutes or until vegetables are just cooked. Season with salt and pepper to taste. Garnish with spring onion and serve immediately.


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