All About Pasta: Siomai Sotanghon Soup

Siomai Sotanghon Soup

Ingredients:
1 tbsp cooking oil
1 medium carrot (sliced thinly into 1 inch pieces)
1 medium onion (chopped)
1 tbsp garlic (minced)
1 tbsp garlic (fried until crispy) - optional
1 small ginger (sliced thinly)
2 tbsp fresh onion leaves (chopped)
1 litre water/ chicken stock
1 packet sotanghon
Saffron (optional)
Salt and Pepper
Siomai
Calamansi (optional)


Directions:

1. Soak the sotanghon in warm water and set aside.  Heat the oil in a pot and cook the garlic, ginger, onions and carrots for about 3 minutes.
Note: I used a large pan here, but if you want more of a soupy dish, better use a pot.

2. Add half the water/ chicken stock then place the siomai pieces.

3. Add the rest of the water/ chicken stock.  Cover and let simmer for about 5-8 minutes.

4. Remove the noodles from the water and add them in.  Season to taste.  If you used chicken stock, you may not need to add a lot of salt.

5. Stir gently and add the onion leaves and saffron.  Simmer for about 10 minutes or until the noodles are cooked.  The noodles will soak up the stock so you can add more water or stock as you like.

6. Top with fried garlic for extra yumminess.  Plate and Enjoy! :)