This is my Sotanghon Soup/Bean Thread and Chicken Soup recipe. It tastes good and better than an instant chicken noodle soup. This is healthier so you better try this. This is my first time to try cooking a bean thread soup. I have noticed on my live feed site that someone was searching for its recipe so I decided to try cooking with my own recipe. It is simple and easy. It is just like cooking sardines and mishua/odong/vercimilli soup.
4 boneless, skinless chicken breast halves, chopped in bite-size pieces
1/2 cup mushrooms, sliced (optional)
1 1/2 ounce bean thread
1 small red or green pepper, cut into thin strips
1 tbsp soy sauce (optional if bouillon cube is used)
1/2 cube chicken bouillon
1 small onion, cut into wedges
2 cloves garlic, minced
2 cups water
black pepper (optional)
green onions (optional)
Soak bean thread in enough warm water to cover for 15 min. Drain. Set aside.
Sautee garlic, onion, pepper on hot oil in a skillet.
Add the mushrooms and cook till tender.
Remove vegetables from the skillet. Set aside.
Place chicken breasts in the skillet. Cook till no pink remains. Return the vegetables to the skillet and add water (You may add more if necessary). Stir.
Let it boil. Add bean thread, pepper and chicken cube bouillon. Stir and let it boil. It is done when bean thread is tender. If desired, garnish it with green onions and serve hot.