Sotanghon and Egg Noodle Soup

Method9 steps · about 25 min

1. 1

   Step 1: Before heating the pot, wash and shred the quarter-head of cabbage (¼ head), peel and crush all five garlic cloves, peel and chop the onion (1), and wash and chop both spring-onion stalks (2). Keep each group separate. Heat all 3 tablespoons of cooking oil in a cooking pot.

   Uses ¼ head cabbage, washed and shredded · 5 garlic cloves, peeled and crushed · 1 onion, peeled and chopped · 2 spring-onion stalks, washed and chopped · 3 tbsp cooking oil · Water for washing cabbage and spring onions, as needed

2. 2

   Step 2: Sauté the held garlic in the hot oil until it begins to brown. Add all the held onion and continue sautéing until it softens.

   Uses All heated cooking oil, with prepared vegetables held separately · All five crushed garlic cloves and the chopped onion held from step 1

3. 3

   Step 3: Stir in all 1 teaspoon of annatto powder and the measured 2 teaspoons of initial fish sauce.

   Uses All sautéed aromatics and used cooking oil · 1 tsp annatto powder · 2 tsp fish sauce for the initial broth seasoning

4. 4

   Step 4: Pour in all 1¼ quarts of soup water and bring the pot to a boil.

   Uses All aromatic oil, annatto and initial fish sauce · All 1¼ quarts of soup water

5. 5

   Step 5: Add all 160 g of dry sotanghon vermicelli and all 2½ teaspoons of chicken seasoning powder. Cover and let the soup return to a boil, then reduce the heat and simmer for 3 minutes. The noodles continue cooking with the cabbage.

   Simmer the sotanghon for 3 minutes · 3 minUses All soup water and seasoned aromatics · 160 g dry sotanghon vermicelli · 2½ tsp chicken seasoning powder

6. 6

   Step 6: Gently loosen and turn the noodles in the broth, then add all the held shredded cabbage.

   Uses All noodles, broth and aromatics · All washed, shredded quarter-head of cabbage held from step 1

7. 7

   Step 7: Cover and simmer for another 2 minutes, until the cabbage is tender and the noodles are soft. Continue gently if needed for the particular noodles.

   Finish the cabbage and noodles · 2 minUses All noodles, broth, aromatics and cabbage

8. 8

   Step 8: Add all five ready boiled and peeled eggs and all the held spring onions. Warm the eggs through in the hot soup. Taste and finish with additional fish sauce and ground black pepper as needed.

   Uses All cooked noodles, cabbage and broth · 5 ready boiled and peeled eggs · Both washed, chopped spring-onion stalks held from step 1 · Additional fish sauce to taste at finishing · Ground black pepper to taste

9. 9

   Step 9: Ladle the hot soup into five bowls, sharing the noodles, cabbage and broth and giving each portion one egg. Sprinkle all 1 teaspoon of ready toasted garlic over the portions and serve hot.

   Uses All hot noodles, cabbage, broth, eggs and spring onions · 1 tsp ready toasted garlic