Sotanghon and Egg Noodle Soup

Instructions

Heat oil in a cooking pot.

Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.

Stir in the annatto powder and 2 teaspoons of fish sauce.

Pour in the water and bring it to a boil.

Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.

Toss the noodles, then add the cabbage.

Cover and cook for an additional 2 minutes.

Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.

Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!

Soup Recipe