Hototay

I know it’s getting warm and beautiful now on the other side of the world, but to where I am it’s the other way around as temperature is dropping off so fast. Winter season is near and what could be better than a bowl of hot soup on a chilly, rainy or windy kind of weather especially when it’s homemade?


Hototay is a Filipino Chinese egg drop soup made of different mixed meats and vegetables ingredients, an all-in-one meal perfect to give you comfort on a rainy day or a cold night. So if you are in a location similar to where I am or simply a lover of hot soup, why don’t you give this a go and tell me how it goes. Otherwise, you can always keep this recipe and give it a show when the temperature has started dropping on your side of the world.

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Hototay

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Hototay is a Filipino Chinese egg drop soup made of different mixed meats and vegetables ingredients, an all-in-one meal perfect to give you comfort on a rainy day or a cold night


Scale

Ingredients

  • 1/2 Napa cabbage, sliced
  • 100 g sugar snap peas
  • 1 large carrot, sliced
  • 1 cup woodear fungus, thinly sliced (if using dried ones rehydrate it first)
  • 300 g pork belly, cubed
  • 300 g chicken breast
  • 1/2 cup pork liver, sliced thinly
  • 1 cup chicken gizzards, sliced
  • 6 cups chicken stock
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • spring onions
  • 4 fresh eggs
  • 2 tsp sesame oil
  • salt
  • freshly ground black pepper
  • oil

Instructions

  1. In a large saucepan add oil then brown pork, gizzard pieces and liver.
  2. Add the chicken and chicken stock. Bring it to a boil and simmer for 25 minutes or until chicken meat is tender.
  3. Separate all meat then run the liquid over a fine sieve to remove impurities and get a clear broth (you can skip this step if you are not that fuzzy).
  4. Flake the chicken meat then set aside.
  5. In a separate pot add oil then sauté garlic and onions.
  6. Pour back the clear stock and meats, bring to a boil.
  7. Add carrots, cabbage and woodear fungus then simmer for 3 minutes.
  8. Add sugar snap peas and simmer for 2 minutes.
  9. Add sesame oil then season with salt and freshly ground black pepper.
  10. Serve in bowls while piping hot topped with a freshly cracked egg per serving.

 


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8 Responses

  1. Karen says:

    What a pretty bowl of soup. It would be most welcomed as it is still cold here in New England.

  2. this looks wonderful! bookmarking now 🙂

  3. Chelsweets says:

    I love the colors of this dish!

  4. That looks really flavorful and healthy. And just right for this chilly but great weather.

  5. mjskit says:

    Soups like this I could eat year round! What a beautiful soup!!

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