Udon Noodles-Sotanghon Soup with Shrimps, Chicken and Pork

Love, family and happiness make up a beautiful wedding like the one we just witnessed this past weekend when my nephew married his lovely bride. The coming together of families, friends, the blending of traditions and new trends reminded me of the bowls of soup I cook at home just like this one. Families are built from two people marrying. Similarly, a simple soup broth starts with boiling a few basic ingredients. One adds more to the mix as the broth simmers and becomes more flavorful. As the broth became rich with flavors, I added the rest: chicken, pork dumplings, fresh shrimps, vegetables, two kinds of noodles, slices of egg, seasonings and garnish. This is an AsianInAmericamag.com recipe. Serves 2 to 4.

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: American, Asian, Filipino

Keyword: Asian Udon Sotanghon Noodles Soup

Servings: people

Calories: 473kcal

Author: Asian in America recipe

Ingredients

32 fl. oz chicken broth 4 cups or add more if preferred
1 whole large onion chopped
1 cup chopped celery
1 whole carcass on; or 3 to 4 roasted pieces with bone in cooked roast chicken leftovers
1 cup boiled chicken slices from the chicken that was boiled roast chicken
4 to 6, pieces steamed or boiled; use leftovers from other soups cooked pork wonton dumplings
1/4 pound shrimps peeled, deveined, heads and tails removed fresh shrimps
1/2 cup frozen green peas
1/2 cup frozen steamed edamame
500 gms udon noodles from Asian markets udon noodles
500 gms dry sotanghon or cellophane noodles
1 teaspoon salt
1 teaspoon ground black pepper powder
1/8 teaspoon sesame oil
1/2 cup chopped scallions for garnish
1/4 cup nori wrappers cut into tiny confetti sized squares; for garnish (optional) nori wrapper for sushi
1-2 Tablespoons toyo (soy sauce) side dipping sauce
1-2 whole hard-boiled eggs peeled, sliced, for garnish

Instructions

Using a large stockpot, over medium high heat, pour the soup stock or chicken broth and add the leftover roasted chicken pieces. Add onions and celery. Cover and let the broth boil. Once the broth boils, lower the heat to a simmer and continue boiling so the soup stock becomes more flavorful. Add more water or soup stock if liquid starts to evaporate. Have enough soup for the noodles to absorb later. Simmer for about 40 minutes more. Take out the chicken pieces and shred the meat into slivers. Discard the chicken bones or carcass. Set the chicken meat aside.
Add the slivers of chicken, the pre-steamed pork dumplings and fresh shrimps to the broth. Simmer for about 8 minutes till the shrimps turn pink and are cooked thoroughly.
Separately, blanch the udon noodles in a different stockpot filled with boiling water. Blanch noodles by putting them in a heat-resistant colander, then dipping the entire colander with the noodles into the bubbling water for a minute or two to soften udon. Remove the noodles from the colander then add to the simmering stockpot of soup broth.
Also, separately soak the sotanghon or cellophane noodles in a medium-sized bowl filled with water at room temperature. Do not soak cellophane noodles longer than 30 minutes or they will melt and get too soft to handle. Drain the water off the sotanghon.
Add the sotanghon to the large stockpot simmering with chicken broth. Add the green peas and edamame. Cook for five minutes more. Season with salt, pepper and sesame oil. Mix ingredients well. Cover and turn off the heat. The residual heat in the stockpot will continue cooking the ingredients, so turning it off at this point will prevent both noodles from getting mushy.
Place slices of hard-boiled eggs around the soup. Garnish with slivers of nori (sushi wrapper cut in confetti-like squares) and chopped scallions .
Serve while piping hot, individually in soup bowls. If desired, season individual servings with a side of soy sauce.
Cook's comments: When reheating any leftovers, add a cup or two of soup stock or broth. The thick udon noodles tend to absorb a lot of liquid.
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Nutrition