Staff Meal Dinner: Chicken Sotanghon
I made a comforting bowl of Filipino sotanghon—a light yet flavorful noodle soup that I got to know of when I was working at a cafe and my colleague was a Filipino. Remembered of this dish and decided to make it as I wanted something soothing and satisfying. I started with a rich chicken broth, simmered low and slow with garlic, onions, celery, carrots, tomatoes and a hint of white pepper until the flavor was deep and comforting.
Into the broth went sotanghon (glass noodles), which soak up all that savory goodness and give the dish its signature silky, slurpable texture. For toppings, I added poached and shredded chicken breast, a few juicy prawns, and blanched bak choy for a bit of freshness and crunch. To finish it off, I added in a hardboiled egg, giving the bowl a touch of heartiness and visual warmth.
It was one of those bowls that felt restorative and energizing—perfect for fueling the team before the dinner rush. Light, nourishing, and balanced, this sotanghon really hit the spot and brought a little taste of home to the kitchen.
