Chicken Sotanghon Soup

AJI-NO-MOTO® Umami Seasoning


  • 3 Tbsps. (45ml) Cooking oil
  • 1/2 tsp. (1g) Anatto seeds
  • 1 Tbsp. (15g) Onions, chopped
  • 2 Tbsps. (20g) Garlic, minced
  • 2 Tbsps. (20g) Celery, stalk, chopped
  • 2 cups (200g) Chicken breast, boiled, flaked
  • 6 cups (1500ml) Chicken stock/water
  • 3 cups (200g) Sotanghon, soaked, drained
  • 1 cup (80g) Carrots, strips
  • 1 1/2 cups (150g) Cabbage, shredded
  • 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
  • 2 1/2 Tbsps. (37.5ml) Fish sauce
  • 1/4 tsp. (1g) Black pepper, cracked
  • 2 Tbsps. (15g) Garlic, toasted
  • 1/4 cup (10g) Spring onions, chopped
  • 5 pcs. (250g) Egg, chicken, boiled


  1. SAUTE. In a pan heat oil, add anatto seeds then wait until the color has infused in the oil for about 1 minute, remove seeds. Add onion, garlic, and celery then saute until fragrant.
  2. BOIL & SIMMER. Add chicken and chicken stock, let it boil. Put sotanghon noodles, cover and simmer for 10 minutes. Add carrots and cabbage then cook until soft.
  3. SEASON. Add AJI-NO-MOTO®, fish sauce and pepper, mix well.
  4. SERVE. Transfer to a serving bowl. Top with toasted garlic, spring onions, and egg. Serve & enjoy.

Cooking Tips

There are 2 types of Annatto seeds that can be bought in the market. The regular seeds should be infused in oil to extract the color while water is used in the seeds with lye.

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 1/2 cups, 1 pc. egg (440g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Chicken breast is high in Protein which is needed for the building and repair of muscles.

*15% sodium reduced vs. regular recipe


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