A simple Pinoy sopas
I have my own sopas version in which I’ve put a lot of herbs. But for an honest-to-goodness Filipino sopas, here’s what I learned from my aunt.
Ingredients:
300 grams chicken
2 tbsp oil
2 cloves garlic, crushed
1 medium onion, minced
1/2 carrots, chopped
1/2 cup cabbage, shredded
salt and pepper to tast
patis/fish sauce to taste
3-4 cups broth
1 1/2 cup uncooked macaroni pasta
1. Make chicken broth by puting chicken and 1 teaspoon salt in 4 cups of water. Bring to boil then to cook the chicken. When cooked, shred chicken and reserve broth for later.
2. Heat 2 tbsp oil in a pot, saute garlic and onions then add the shredded chicken. Add 1 tsbp fish sauce
and a dash of crushed pepper. Saute till chicken, is almost browned. Add the carrots and saute some more.
3. Add 1/4 cup broth and let it simmer. Add the uncooked macaroni and mix well.
Add the 3-4 cups broth that have been kept hot to the pot. (I usually heat the broth while I am sauteeing the ingredients for the sopas.).
4. Cook until macaroni is almost done, around eight minutes or. Add the shredded cabbage and bring to a boil. At this point you may add more broth depending on your preference for a thick or thin sopas). When cabbage is cooked, add salt and pepper to taste.
5. Remove from fire then add 1/2 cup of milk. Mix everything then it is ready to serve.
Note: You can also use pork meat and broth instead of chicken.
Variations? Adding bits of hotdog to sopas is also common and makes for a colorful sopas.
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December 17th, 2007 at 11:52 pm
[...] (Added 18 Dec 2007: Want a truly Pinoy version? It’s here.) [...]
January 10th, 2008 at 10:35 pm
[...] and with whatever ingedients I have in hand. We had this 1 kg macaroni which we made into sopas (here and here) as well baked tuna macaroni.I usually add herbs that I have in hand and mix them all up. [...]
March 2nd, 2008 at 6:11 pm
thanks a lot for this sopas recipe. i’ve been wondering for so long and longing too for a sopas recipe without milk. am allergic to milk - Belle
March 2nd, 2008 at 6:18 pm
OOPS, I did not notice soon enough the “add milk” towards the end. but i can always skip that part, will try it out
September 11th, 2008 at 10:57 am
[...] Sopas is a mainstay at home. It is actually a versatile pasta soup as you can use any meat to make the broth. Shredded chicken is usually used but using a different meat or meat parts gives the dish a different dimension. For example, one can use chicken livers or ground meat or pork bones. Some versions would add different vegetables too, although the usual sopas has celery, carrots and cabbage. Me, I like adding herbs such as rosemary, tarragon or whatever I have in the pantry for a minestroni-like sopas. What rounds up this dish to make it sopas is the addition of milk. The soup becomes creamy but not so thick like when you add cream. [...]