Yesterday, I showed you a pack of dried roots, barks and berries that I boiled with meat to make broth. Well, I didn’t make a soup dish with the broth. I parboiled sotanghon in the broth then stirred the softened noodles with sautéed pork and vegetables. Oh, my goodness! The flavors and aroma are just tantalizing.
If you don’t have the ingredients for making ginseng soup, you can use good quality broth, preferably homemade, whether chicken, pork, beef or, if you prefer seafood, fish or shrimp. Your choice of broth should, ideally, match your choice of meat that go with the noodles. The important thing, really, is to allow the noodles to soften in broth, absorbing all its flavors.
Sotanghon (vermicelli, glass noodles) and ginseng soup
- 200 to 250 grams sotanghon I recommend the Long Kow brand
- 4 cups ginseng soup seasoned
- 1 cup diced cooked pork seasoned
- 8 green beans a.k.a. Baguio beans
- 1 carrot
- 18 stalks scallions
- 2 shallots
- 4 cloves garlic
- 2 tablespoons cooking oil
- patis (fish sauce) or salt and pepper, if the pork and soup unseasoned
- Pour the strained ginseng soup in a pan. Add the noodles. Bring to the boil then turn off the heat. Leave to soak for at least 10 minutes. Test a noodle, if not cooked enough, pour in half a cup of hot broth into the pan and continue soaking.
- While the noodles soak, prepare the rest of the ingredients.
- Crush, peel and mince the garlic.
- Peel and finely slice the shallots.
- Peel and julienne the carrot.
- String and cut the string beans diagonally into one-inch lengths.
- Cut the onion leaves into two-inch lengths then finely slice vertically make string-like strips.
- Heat the cooking oil in a non-stick wok. Add the pork and cook, stirring occasionally, until lightly browned. Add the garlic, onion, carrot and string beans. Cook, stirring often, for a couple of minutes. Add the softened noodles and onion leaves. Cook, stirring, just until heated through.