SOTANGHON WITH LEEKS AND EGGPLANT IN MUSHROOM BROTH

Prep Time:  10 minutes

Cooking time: 10 minutes

Yields: 6 servings

 

2 tablespoons olive oil

1 large onion, peeled and diced

3 cloves garlic, minced

1 stem leeks, washed and diced (white part only)

2 stems celery, diced

1 large Japanese or Tagalog eggplant, diced

1 can low sodium cream of mushroom

1 quart low sodium vegetable broth

2 cups kamote tips, or leaves (torn apart)

¼ cup low sodium soy sauce

½ teaspoon white sugar

2 cups cooked chicken, diced or strips (optional)

2 cups kalabasa or squash blossoms, chopped (optional)

1 bunch from 1 package cellophane noodles or sotanghon (1 package usually contains 6)

Chopped scallions and basil leaves for garnish

 

Heat a large sauce or stock pot enough to handle soup making. 

Add oil and heat for about 1 minute using medium to high heat.

Add onions and cook for another 2 minutes until slightly brown and soft.

Add garlic, leeks, celery and eggplant and cook for another 2 minutes.

Add cream of mushroom, broth, soy and sugar and bring to boil (3 minutes).

Add kamote tips, noodles, squash blossoms and chicken (optional), cover  and continue to cook for another 2 minutes.

Add pepper to taste. 

Transfer to serving bowls and garnish with chopped scallions and basil leaves. 

Serve right away.

NOTE:

You may add more broth if you want a lighter soup, or more cream if you want to make it heavier.