Mushroom Sotanghon Noodle Soup

Mushroom Sotanghon Noodle Soup
Mushroom Sotanghon Noodle Soup. Sotanghon noodle soup is one of the more popular Pinoy noodle soup dish perhaps next to the Pinoy maminoodle soup. Today I am sharing an overload version with lots of oyster and shimeji mushrooms. For the meat ingredients I used pork and chicken tenderloins, yes there is also a chicken tenderloin, it is the middle core of the chicken breast. Sotanghon soup must have some shrimp or prawns ingredient so I did not forget to add some.

Sotanghon Noodle Soup

Cooking is obviously very quick and simple because of the use of tender ingredients.

Sotanghon Noodle Soup Overload

Looking for other sotanghong noodle recipes just click the links below to see my previous sotanghong post on the archives.

Seafood Sotanghon with Squid Ball Soup
Seafood Sotanghon Noodle Soup
Sotanghon Noodle Soup
Sardinas, Upo at Sotanghon
Sardinas at Sotanghon,
Tinolang Halaan with Sotanghon
Tinolang Manok with Sotanghon
Chicken with Ampalaya Tendrils and Sotanghon
Crab with Sotanghon in Black Bean Sauce
Vigan Miki

Here is the recipe of my Mushroom Sotanghon Noodle Soup.
Oyster and Shimeji Mushrooms

Pork and Chicken Tenderloins


Ingredients:

200 grams sotanghon noodles, pre-soaked with water
150 grams oyster mushrooms, coarsely shredded
150 grams shimeji mushrooms, loosen from cluster
100 grams chicken tenderloin, sliced thinly
100 grams pork tenderloin, sliced thinly
100 grams medium size shrimp, shelled
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1 small size carrot, skinned, cut into thin strips
2 cups shredded cabbage
1/3 cup fish sauce
1-2 tsp. ground peppercorns
1/2 cup achuete (red coloring extract)
2-3 tbsp. parsley flakes
1 small bundle spring onion, chopped
salt
cooking oil



Cooking procedure:

In a large sauce pan sauté garlic and onion until fragrant. Stir in the pork, chicken and continue to stir cook for 1 to 2 minutes or until the meat color changes to white. Add in the fish sauce, shrimp, ground peppercorns, and parsley flakes continue to stir cook for another 1 to 2 minutes. Now add in about 1 1/2 to 2 liters of water bring to a boil and simmer for 1 to 2 minutes. Add in the achuete, and continue to simmer for another 1 to 2 minutes. Add in the carrots and mushrooms and continue to simmer for 3 to 5 minutes, correct saltiness if required. Add in the sotanghon noodles and cabbage and continue to cook for another 2 to 3 minutes. Garnish with spring onion and serve immediately.








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