How to Make Hototay Soup
Hototay Soup is a comforting Filipino-Chinese egg drop soup filled with tender meats, fresh vegetables, and a rich, savory broth, perfect for warming up on chilly days.
Servings: 6 servings
Calories: 246kcal
Ingredients
- 1/4 kilo pork sliced thinly
- 1/4 kilo boiled chicken breast shredded
- 1/8 kilo pig liver sliced thinly
- 6 cups chicken stock or chicken broth
- 2 cups Chinese cabbage or pechay Baguio chopped
- 1 cup Shitake mushrooms or woodear fungus chopped
- 1 cup carrots sliced
- 1/4 cup green onion chopped finely
- 1 pc red onion chopped
- 2 tsp garlic minced
- 4 pieces raw eggs
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. cooking oil
Instructions
How to cook Hototay Soup:
- In a medium size pot or wok, heat oil and saute garlic until fragrant.
- Next, add the onions and saute until soft.
- Then add the pork and saute for about 6 to 7 minutes until slightly brown.
- Add the pork liver and mix for a few seconds then pour a cup of water.
- Cover and simmer for a few minutes until the water is reduced to half a cup.
- Then add the shredded chicken, carrots and mushrooms.
- Mix the ingredients then add salt and pepper to taste.
- Pour the chicken stock. Bring to a boil and simmer for about 3 minutes.
- Then add the pechay Baguio, stir and simmer for 1 to 2 minutes.
- When cooked, transfer to individual bowls depending on how many people you are going to serve.
- Get some eggs and crack each egg in a small bowl before pouring it on the hototay soup.
- Don't crack the egg directly on the soup to avoid wasting it in case the eggs are bad.
- Garnish with spring onions and serve hot.