08/07/2026
Sakto sa Maulan na Panahon!!
Filipino Soup RECIPES π
(1) Chicken Arroz Caldo
Ingredients
* 2 lbs chicken cut into serving pieces
* 3/4 cup Jasmine rice
* 3/4 cup sweet rice
* 2 Chicken Broth Cube
* 34 ounces water
* 8 cloves garlic chopped
* 3 onions chopped
* 8 eggs hard boiled
* 1 cup green onions chopped
* 3 thumbs ginger julienne
* 1 tablespoon safflower kasubha
* 1 teaspoon turmeric powder
* Fish sauce and ground black pepper to taste
* 5 tablespoons cooking oil
Instructions
1. Heat around 5 tablespoons of cooking oil in a wok. Add the garlic immediately. Slow fry it while occasionally stirring until golden brown. Remove the garlic from the wok. Set aside.
2. Saute the onion in the remaining oil until it softens. Add ginger. Saute for 1 minute.
3. Add the chicken and continue sautΓ©ing until the color of the exterior turns light brown. Pour 2 tablespoons of fish sauce. Stir.
4. Add the jasmine and sweet rice. Saute for 30 seconds,
5. Pour the water into the wok. Cover and let it boil.
6. Add Chicken Broth Cube. Adjust the heat to the lowest setting. Simmer the chicken while occasionally stirring until the rice breaks down with a thick consistency. (note: this usually takes more than 35 minutes to achieve).
7. Add turmeric powder and safflower. Stir.
8. Season with ground black pepper and fish sauce as needed.
9. Add the boiled eggs, toasted garlic, and chopped green onions.
10. Transfer to a serving bowl and top with more toasted garlic and chopped green onions. Serve with a condiment of calamansi and fish sauce.
11. Share and enjoy!
(2) Chicken Sopas
Ingredients
* 2 pounds bone-in chicken parts
* 1 onion, peeled and quartered
* 1 teaspoon peppercorns
* 4 cloves garlic, peeled and crushed
* salt and pepper to taste
* 10 cups water
* 1 tablespoon canola oil
* 4 hot dogs, sliced diagonally into Β½-inch thick
* 1 onion, peeled and chopped
* 2 stalks celery, cubed
* 2 large carrots, peeled and cubed
* 2 cups uncooked elbow macaroni pasta
* 1 can (12 ounces) evaporated milk
* salt and pepper to taste
* Β½ small napa cabbage, chopped
* 4 hard-boiled eggs, peeled and halved
* green onions, chopped
Instructions
1. In a large pot, combine chicken, quartered onions, peppercorns, garlic, 1 tablespoon of salt, and 10 cups water.
2. Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
3. Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
4. Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
5. In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
6. Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
7. Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
8. Add the reserved broth and bring to a boil.
9. Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
10. Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
11. Add napa cabbage and cook for about 1 minute or until tender-crisp.
12. To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.
(3) Beef Pares Mami Noodles
Beef Pares Recipe
Ingredients
* 2 Β½ lbs. beef cubed
* 1 piece Beef Broth Cube
* 2 pieces star anise
* ΒΌ cup brown sugar
* Β½ cup scallions chopped
* 2 thumbs ginger minced
* 6 tablespoons soy sauce
* 1 piece onion chopped
* 5 cloves garlic crushed
* 2 Β½ cups water
* 3 tablespoons cooking oil
* Salt and ground black pepper to taste
Instructions
1. Heat oil in a cooking pot or pressure cooker. Saute onion, garlic, and ginger.
2. Add the beef once onion softens. Cook until light brown.
3. Pour soy sauce and water. Stir.
4. Add Beef Broth Cube and star anise. Cover the pressure cooker and pressure cook for 15 minutes.
5. Add brown sugar and season with salt and ground black pepper. Cook for 8 to 10 minutes more or until the sauce reduces a bit.
6. Top with chopped scallions and serve with sinangag and beef stock.
Beef Pares Mami Recipe
Ingredients
* 1/2 recipe for beef pares
* 1 lb. round miki noodles
* 1/2 cup chopped scallions
* 3 tablespoons toasted garlic
* 4 boiled eggs
* 1 lb. beef neck bones
* 8 cups water
* 2 tablespoons fish sauce
* Salt and ground black pepper to taste
Instructions
1. Pour water in a pot. Add the beef neck bones. Let boil. Simmer for 2 hours.
2. Add salt and ground black pepper to taste.
3. Arrange the miki noodles in a cooking basket. Submerge in boiling broth for 10 minutes. Remove, drain, and the set aside.
4. Arrange the cooked miki noodles along with a serving of beef pares in individual bowls. Top with chopped scallions, toasted garlic, and a piece of boiled egg, sliced in half.
5. Pour a cup or two of hot beef stock in the bowl. Season with some fish sauce and ground black pepper.
6. Serve. Share and enjoy.
(4) Wonton Mami
Ingredients
For wonton
* 400 g pork, ,80% lean, 20% fat
* 400 g shrimp, ,whole piece, soak with one teaspoon of salt and 1/2 teaspoon of baking soda
* 1/2 stalk leek, , chopped, optional ιι», or substitute with scallion
* 1 teaspoon flounder powder
* 1 teaspoon dry shrimps, , pound into powder
* 1 teaspoon ground white pepper
* 1 tablespoon cornstarch
* 1/3 egg
* 2 teaspoons salt
* 10 g sugar
* 4 teaspoons light soy sauce
* 1 packet wonton wrapper
For wonton soup
* 750 g pork bone
* 30 g dry flounder
* 150 g shrimp shells, cleaned
* 20 g dry shrimps
* 30 g ginger, sliced
* 2 stalk scallions
* 4 teaspoons salt
* 1 teaspoon ground white pepper
* 2 liters water
Instructions
For Wonton
1. Remove the shrimp shell and deveined.
2. Add a teaspoon of salt and 1/2 teaspoon of baking soda to the shrimps, soak for 15 minutes.
3. Clean the shrimps under running water until the water becomes clear.
4. Drain off the excess water and keep it dry by leaving it on a piece of kitchen paper.
5. Mince the pork coarsely.
6. Combine all the ingredients until it becomes sticky. Keep it refrigerated for fifteen minutes before wrapping the wonton.
7. Place the filling at the center of the wonton skin. Fold the two opposite corners of the skin together. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely.
For wonton soup
1. Blanch the pork bone in boiling water for five minutes. Removed and scrub clean.
2. Fill the stockpot with cold water, put all the ingredients in the water. The level of water should just enough to submerge all the ingredients.
3. Bring the water to a boil over high heat.
4. Once the water is boiling, reduce to bare simmer for three hours.
5. Skim away the scum floating on the surface from time to time.
6. Remove the bones.
7. Strain through a wire mesh strainer to get a clear soup.
8. Season with light soy sauce, salt, and ground white pepper.
