Famous Filipino Healthy Hototay Soup

I’ve tried both Chinese and Filipino Hototay soup, but the one that’s my favorite is the Filipino version. I first tasted it at Amber Restaurant, and since then I’ve been in love with it. 

I tried making it at home and after the first few tries, this is now my family’s most favorite soup. It’s full of flavor, with liver, chicken, pork and vegetables. 

The Chinese recipe is also similar, but it doesn’t have liver (making the Filipino version better). And today I’ll share the secret behind the restaurant-style taste. So let’s get into the details!

Price and servings on Ambers menu:

What’s So Special About Hototay Soup?

Why do I like the Hototay soup so much, and what’s so special about it? They’re indeed valid questions, and the answer is the taste and health purpose. The soup has different types of vegetables, liver, pork, and chicken. All of them are good for health. 

Soup Taste:

I don’t think there’s any soup that can beat the taste of Hototay soup. It’s richness, flavor, everything is out of this world.

Combo of Vegetables and Meat:

Hototay soup originated in China, but the Filipino version is no less than excellent (I like our better). In the Filipino version, you’ll not only find vegetables but also liver, which makes it much better. 

Health Purpose:

This soup is our family’s comfort food, especially on rainy days or when someone has a cold. You eat it, take a nap, and you’ll wake up with full energy. 

Let’s Make Hototay Soup at Home

Here’s the secret of Hototay soup, make sure to follow each and every step to achieve the perfect taste.

Key-Ingredients:

• 250 grams of pork (in cubes)
• 250 grams chicken thigh fillet (sliced)
• 100 grams of pork liver (sliced)
• 2 chicken cubes
• 7 to 8 cloves of garlic (minced)
• 1 large sliced carrot
• 1 chopped onion
• 1 cup of shiitake mushrooms
• 1/2 pc of cabbage (sliced)
• 1/2 cup Chicharo
• Eggs
• Oil 
• Salt
• Pepper

Cooking Instructions:

1. Turn on the heat, and take a large pot to make the Hototay soup. Put this pot on the stovetop and pour oil, then add the garlic and onion. Once the garlic and onion become golden brown, add pork, and stir the spoon well until it’s cooked. 
2. Add the chicken, and liver and cook everything for 4 to 5 minutes. Then simmer for up to 25 minutes to tenderize the meat. 
3. Make the chicken broth (2 chicken cubes dissolved in 6 cups of water) and pour it into the pot, wait till the first boil comes, and let it simmer for up to 8 to 10 minutes.
4. Now it’s time to add the carrots, cabbage, mushroom, and chicharo. Cook them for a few minutes, add salt and pepper according to your taste, and cook for another 2 to 3 minutes.
5. Your soup is ready, serve it in soup bowls with a freshly cracked egg. 

See also  Lomi Special

Nutritional Profile of Hototay Soup