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Sopas literally means soup but in Filipino cuisine it's a soup made with pasta, meat, vegetables and milk.
- 250 grams chicken meat that are still attached to the bones. Using meat with bones will make the broth tastier without the use of bouillon cubes
- 3-4 cups water
- freshly ground black pepper
- 1 cup pasta (macaroni, gramigna, or any pasta you prefer)
- 1 tsp butter or olive oil if you want it to be healthier and tastier
- 1 bulb of onion , finely chopped
- 3 finely chopped cloves of garlic
- 1 carrot, diced
- half a head of cabbage, shredded
- 375ml or 1 1/2 cup evaporated milk
- salt and freshly ground black pepper. You can use fish sauce instead of salt for added magic
- Preheat oil in a pot.
- Sauté garlic and onion. Remember not to burn the garlic and onion. This will give your soup a burnt and bitter taste.
- Add in chicken, salt and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
- Pour in water. Let it boil.
- As soon as the water boils, the scum from the chicken will surface at the top. That scum actually comes from the blood of the chicken that has been cooked.
- Again, add salt and pepper. That is what is called "layering" in cooking. You have to season everything.
- Add the pasta. Cook for 7 minutes or so.
- The pasta would have absorbed most of the salt by now so again you have to season it again with salt or fish sauce.
- Dump in the carrots and cabbage. Mix well.
- Add in the milk but don't let it boil. Boiling will make the milk separate and ruin your creamy soup.
- Serve immediately because the pasta will absorb most of the milky broth if you let it stand too long.