Filipino Style Chicken Soup With Mung Beans Garlic And Bay Leav Food

CHICKEN SOTANGHON SOUP

Chicken Sotanghon Soup image

Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!

Provided by Lalaine Manalo

Categories Soup

Time 55m

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken wings, tips removed and cut into 2-inch pieces
1 cup Chinese celery (kinchay), chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon
1/2 head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped
1/2 cup oil
1 head garlic, peeled and minced

Steps:

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
Add fish sauce and cook for about 1 to 2 minutes.
Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

Nutrition Facts : Calories 434 kcal, Carbohydrate 26 g, Protein 14 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1566 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MONGO GUISADO (MUNG BEAN SOUP)

Mongo Guisado (Mung Bean Soup) image

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

Steps:

Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g