Sotanghon at Upo Soup
A quick and easy vegetable noodle soup made with sotanghon, vegan luncheon meat, and upo (bottle gourd) that makes a healthy and hearty lunch or dinner!
Servings: 4
Calories: 107kcal
Ingredients
- 2 tablespoons vegetable oil
- ½ cup vegan luncheon meat diced
- ½ cup sweet onions chopped
- 2 cloves garlic minced
- 2 cups diced upo
- 1 tablespoon vegetarian oyster mushroom sauce
- 5 cups vegetable broth
- 4 oz sotanghon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon crispy fried garlic
Instructions
- In a large pot over medium-high heat, add the oil and fry the vegan luncheon until brown
- Move the vegan luncheon meat to the side and saute the sweet onions on medium-low heat for 2 minutes.
- Add in minced garlic and mix well together with the fried luncheon.
- Add in diced upo and vegetarian oyster mushroom sauce.
- Mix well and continue sauteing for another 2 minutes.
- Pour the vegetable broth and bring the mixture to a boil, then reduce to simmer for 4 minutes
- Add in the sotanghon and continue simmering for another 4 minutes until the noodles are translucent
- Season with salt and ground black pepper to taste
- Sprinkle with the crispy fried garlic and serve immediately
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5780mg | Potassium: 136mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2507IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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