Pink Salmon Sotanghon Noodle Soup

Pink Salmon Sotanghon Noodle Soup
Pink Salmon Sotanghon Noodle Soup. This one is another classic Pinoy breakfast dish in the Philippines we usually used local variety of canned salmon. For today’s dish we are going to use The canned pink salmon variety which that is more readily available when you are overseas.

 

Pink Salmon Sotanghon Noodle Soup Dish

We had already a similar dish in the archives but that version was loaded with a lot of vegies. Now we are making our Pink Salmon Sotanghon Noodle Soup with minimal vegetable, since it was supposed to be light meal for breakfast. I have only added some carrot strips mainly to enhance the visual appeal of the dish.

 

 

 Pink Salmon Sotanghon Noodle Soup Recipe

Here is the recipe of my second version of Pink Salmon Sotanghon Noodle Soup. 


Ingredients:

Canned Pink Salmon and Sotanghon Noodles

1 large can canned pink salmon in brine 
100 grams of sotanghon noodles, soaked, drained 
1/2 head garlic, peeled, crushed, chopped 
1 small size onion, peeled, chopped 
1 small size carrot, skinned, cut into thin strips 
1-2 pieces chopped chili (optional) 
3-4 stalks spring onion, chopped 
fresh parsley chopped for garnish 
salt and pepper to taste 
cooking oil 

Cooking Procedure:

 

Pink Salmon Sotanghon Noodle Soup Cooking Procedure

In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown, keep aside half of the fried garlic for garnish.  Add in the onion and continue to sauté for a minute, add in the canned salmon including brine, 3 to 4 cups of water and chili if using, bring to a boil and simmer for 1 to 2 minutes. Season with salt and pepper to taste. Add in the carrot and continue to cook for another 1 to 2 minutes. Add in the soaked sotanghon noodles and cook for another 1 to 2 minutes then garnish with chopped spring onion, chopped parsley and fried garlic. Served with piping hot rice.

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