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This seafood sotanghon is perfect for rainy days
Seafood Sotanghon has everything you want and more: Tasty shrimp, fresh veggies and a delicious soup that just warms the belly on a chilly afternoon.
Chef Jose Sarasola shared an easy recipe along with a quick cooking demonstration on GMA-7's "Unang Hirit."
First, you'll need to gather your ingredients:
- Sotanghon noodles
- Shrimp
- Hard-boiled egg
- Atsuete oil
- Fishball
- Carrots
- Cabbage
- Celery
- Onion
- Garlic
- Spring onions (for garnishing)
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Place your sotanghon noodles in a large bowl and soak it in hot water for about 10 minutes.
Take a large pan and sautee some onions and garlic. (Tip: The more the garlic, the tastier the soup.) Next, add your atsuete oil, followed by your carrots, cabbage and celery.
While you wait for the carrots to cook, fry some fish balls in a separate pan. Next, cook the shrimp into your veggie mix, then add the fishball followed by some water. Mix everything together, and season the soup well with salt and pepper.
Finally, you add your sotanghon noodles and let it boil until the noodles, shrimp and veggies soak in all the flavor.
Once the soup is ready, garnish your sotanghon with a little bit of spring onions and boiled egg. Then, voila! Your seafood sotanghon is ready to serve! — Margaret Claire Layug/LA, GMA News