It's raining almost everyday here in Baguio City. It would be comforting to eat hot soup these days. So be it, Mung Bean Soup for the kids this afternoon.
Ingredients:
-Heat canola oil in a large casserole and saute garlic, onion and chicken.
-Add chicken stock, fish sauce, pepper and anatto powder.
-Bring to boil.
-Add sotanghon, carrots, and shitake mushrooms, cook for 3-5 minutes.
-Lastly drop wombok and cook for 1 minute more.
-Serve hot.
Enjoy!
Usually it's the woodear mushroom and not shitake mushroom that's used in this recipe.
- 100g sotanghon(mung bean noodles)soaked and cut in 10cm long
- 2 tablespoons canola oil
- 4 cloves garlic chopped
- 1 medium onion chopped
- 200g boiled chicken breast
- 2 liters chicken stock
- 2 dried shitake mushrooms soaked and cut into strips
- 100g carrots julienned
- fish sauce (patis) to taste
- pepper
- 2 teaspoons anatto powder
- 100g wombok, sliced
-Heat canola oil in a large casserole and saute garlic, onion and chicken.
-Add chicken stock, fish sauce, pepper and anatto powder.
-Bring to boil.
-Add sotanghon, carrots, and shitake mushrooms, cook for 3-5 minutes.
-Lastly drop wombok and cook for 1 minute more.
-Serve hot.
Enjoy!
Usually it's the woodear mushroom and not shitake mushroom that's used in this recipe.
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