Ingredients
| 1 – 150 grams | Argentina Corned Chicken (regular) |
| 1 – 100 grams | sotanghon noodles, soaked in water |
| 1 teaspoon | seasoning granules |
| 2 teaspoons | cooking oil |
| 1/2 tablespoon | atsuete seeds |
| 4 cloves | garlic, minced |
| 1/2 medium | onion, sliced |
| 1/2 cup | sayote, cut into 1-inch strips |
| 1 cup | cabbage strips |
| 20 grams | tenga ng daga (wood ear mushrooms), soaked and sliced |
| 1 teaspoon | patis, or to taste |
| 1 tablespoon | salt or taste |
| 5 cups | hot water |
Procedure
Heat oil in a pot
Fry atsuete seeds until oil turns bright-orange in color.
Remove seed from oil then discard
In the same pot and oil, sauté garlic, onion and sayote. Add cabbage, mushrooms, and Argentina Corned Chicken. Cook for 2 to 3 minutes.
Add soaked sotanghon noodles, patis, salt and water and stir well
Cover and cook until noodles are done. Adjust seasonings according to taste. Remove from heat and serve immediately.
Serves 3 to 4
Delightful tip: For an extra special Sotanhon Soup, add sliced boiled eggs and toasted garlic right before serving.
