A Really Humble Filipino Chicken Noodle Soup Recipe (Sotanghon): The Aimless Cook

[leftysergeant]

Looks pretty good. I'm sure my wife would like it. I am just a little put off by the fish sauce. Cultural thing, I guess.

[chanchan19881988]

So delicious! I made this for my grandmother and mother, they love it say it taste like the food from their home

[iRwaaar]

Could you teach us how to make broth? or do you already have a video of this

[MrJingjong]

@iRwaaar Depends on what kind of broth you're looking for?

[ochikeron]

natto seeds?! wow! i never heard of that!!!

[MrJingjong]

@ochikeron annato です It is the seeds of a plant that has these red seeds that are used in Latin America by tribes as body paint or bug repellent. It's used as a natural colouring. In the Philippines, it's called atsuete. Thanks for watching. I love your cooking too.

[elbacooks4u]

That looks great.

God Bless,

Elba

[qiranger]

Looks so tasty!

[pastryparrot1]

Yum, yum, yum! I love this! As always a wonderful recipe from Master Chef Jay! Have a wonderful weekend!

[808foodlover]

Awesome job! It's also a comfort food for me to.

[padilsa000]

are you philippine-canadian?

[MrJingjong]

@padilsa000 Yes!

[xPassiion]

@MrJingjong I knew it!

[LIVELISTENLAUGHLOVE]

I always thought we had to soak the mung bean noodle/glass noodle in water before cooking. So, we don't need to, do we? or it depends? Just want to make sure.

The dish looked so delicious. Thanks for sharing.

[chinaeyes22]

Anato seed. That's the only ingredient I need to find. I basically have all you mentioned. I loved your version of the Chicken Sotanghon. You always have a way of making dishes more delectable, Jay. A great recipe for the cold rainy season here in the Philippines. Thumbs Up once again for the Aimless Cook! :-)

[trebornoican]

aaww aawwww. i love sotanghon.

and yoo cook it with your own style and twist recipe..

Nice sir J.. looks yummy-ishy more ha ha.

Another fave of your aimless cooking video :)

[MrEZCooking]

Love it! I love mung bean thread! Of course I really dig all your soup recipes anyway! This is really good and healthy looking! I will have a bowl to go please!

[PlatypusGuitar]

can I use the rice vermicelli instead if I have that?

[MrJingjong]

@PlatypusGuitar you can, but the texture will be different.

[TheVittleVlog]

Nice and I mean NICE!!

[Zidaman]

You should soak vermicelli in water for about 10-15 minutes, it would be more yummy!!.

[AsianCookingmadeEasy]

This looks so warm and delicious!  :)

[drcrelao]

Hmmmm... i have to tell this to my mom! ^^ Hehehe. Sotanghon is her specialty, but haven't tried adding mushroom. Yum!

[durkeeinkorea]

Hell yes... This looks sooooo gooooooood! I wonder if I can get that seed in Korea.... I want this!

[MrJingjong]

@durkeeinkorea If you're stuck, you don't need it. It's good either way.

[JoyMac13]

We just started to have rain here in the Bay Area. Will definitely be making this dish! :) yummy!

[MrJingjong]

@JoyMac13 Do you like yours with more soup or more sotanghon and chicken?

[JoyMac13]

@MrJingjong I like mine half-half. ;) Regards to the family. ♥

[ikayjesz]

love it! Perfect for the rainy season.. :)

[ikayjesz]

love it! Perfect for the rainy season.. :)

[rockybarragan]

Ooh yum!

[Jojeeh]

mung bean? is that carb?

*Dear Gawd, please, PLEASE let me be the first to post!*

[MrJingjong]

@Jojeeh they have a high carb count, but a much lower net carb since they have a lot of soluble fibre. They also contains lots of vitamins and minerals.