Sotanghon at Upo Soup is a sound, flavorful, and generous solace food to keep you warm and hot on blustery days! It’s not difficult to get ready, conservative, and can be delighted in all alone or as a fundamental dish with hot steamed rice.
Sotanghon soup with upo is one of my #1 ways of keeping warm on cool winter or desolate stormy days. In addition to the fact that it is good and consoling, yet additionally simple to get ready and fast to cook. I can be out of the kitchen cozying up to a steaming hot bowl quickly!
In addition, it’s spending plan agreeable and adaptable as you can undoubtedly change around the protein with whatever you have available. I’ve attempted ground pork, minced shrimp, or hamburger meatballs with similarly tasty outcomes.
Upo-from the calabash family, it’s called bottle gourd in English attributable to its stretched shape. It has a sensitive tissue that main requirements a couple of moments to cook.
Sotanghon–otherwise called cellophane, glass, or mung bean string noodles, is a sort of clear noodles produced using potato, mung bean, yam, or custard starch and water. They’re typically bundled in dried structure and afterward mellowed in hot fluid to use in pan-sears and soups
Boneless chicken thighs – they are simpler to cook and don’t dry out as effectively as bosoms. Chicken thighs are more delicate and delightful, while chicken bosoms are less fatty and have lower fat substance.
Fish sauce–adds umami flavor. Supplant with salt to taste, whenever wanted.
Upo is not difficult to plan and cooks rapidly. Furthermore, it’s somewhat cheap and low-calorie for sure!
Wash under cool running water and remove the stem end with a blade.
Strip the skin with a vegetable peeler by running down the gourd longwise. With a blade, cut the stripped upo longwise.
In the event that the inside is “excessively light” and has enormous, solidified seeds, eliminate the supple tissue utilizing a spoon and dispose of.
Cut into 1-inch 3D squares. Use in the formula as coordinated.
Pick youthful container gourd or calabash. As the vegetable develops, the eatable seeds lose a portion of their delicacy and the middle tissue turns out to be too springy and too soft when cooked.
Sotanghon at Upo Soup
Cut the gourd into uniform size to guarantee in any event, cooking. For best surface, don’t cover during cooking as the upo will oust a ton of fluid. Take off from the hotness while still delicate fresh as it will keep on cooking in the remaining hotness.
There’s no need the sotanghon as they cook rather rapidly. Simply add the dry curls and push them down in the hot stock to mellow.
This sotanghon at upo is delightful all alone or as a fundamental dish for lunch or supper with steamed rice and your #1 meat or fish.
I like to partake in a steaming hot bowl finished off with seared garlic bits, however you can likewise utilize embellish with cleaved green onions, firm singed shallots, or even add a hard-bubbled egg.
The most effective method to store extras
Because of the idea of the fixings, this soup doesn’t store or freeze well. It’s best newly cooked as the sotanghon will in general drench a great deal of the stock and the upo gets soft over the long run.
In the event that you do have extras, move to a holder with a top and refrigerate for as long as 3 days. While warming, add more water and change the taste with fish sauce or salt.
1 medium upo
1 tablespoon canola oil
1 little onion, stripped and cut meagerly
2 cloves garlic, stripped and minced
1/2 pound boneless chicken thigh meat, diced
1 tablespoon fish sauce
4 cups water
salt and pepper to taste
2 ounces sotanghon (cellophane noodles)
seared garlic bits, optionalInstructions
Cut and dispose of finishes of upo. Utilizing a peeler or a paring blade, strip skin. Cut the gourd the long way. In case inside is “excessively supple” and has mature seeds, eliminate springy tissue utilizing a spoon and dispose of. Cut gourd into 1 inch 3D shapes.
In a pot over medium hotness, heat oil. Add onions and garlic and cook until mellowed.
Add chicken and cook, mixing incidentally, until daintily carmelized and juices run clear.
Add fish sauce and cook for around 1 moment.
Add water and heat to the point of boiling. Season with salt and pepper to taste.
Add upo and cook for around 2 to 3 minutes or until half-done.
Add sotanghon and push down into the stock.
Keep on cooking for around 3 to 5 minutes or until noodles are clear and upo is delicate yet fresh.
Spoon into serving bowls and topping with singed garlic bits, whenever wanted. Serve hot.