The name sopas originates from Spain which translates to soup. Sopas is like many Spanish words that has been adopted into the Filipino language. There are many local soup recipes but sopas is directly associated with one Filipino soup recipe that uses pork limb for the broth, chicken, and elbow macaroni pasta. It’s a comfort food that Filipinos love eating especially during rainy days. My mom’s recipe doesn’t require a lot of ingredients but I like mine with veggies.
1 pc. whole pork limb bone (cut in half then both cracked lengthwise)
2 liters water
250 grams elbow macaroni pasta
Half a chicken breast
Quarter of a whole cabbage
1 pc. carrot
1 yellow onion
6 cloves garlic
¼ cup evaporated milk
2 tbsp. vegetable oil
3 tbsp. fish sauce
2 tbsp. oyster sauce
Salt and pepper
1. Put water and pork limb with 1 tbsp. salt in a pot, bring to a boil and let simmer (covered) for at least an hour. The longer the better to make flavor richer. But when water boils, put in chicken breast and let cook for abut 10 minutes. Remove chicken from broth and let cool.
2. When completely cool, shred chicken. Chop carrots and cabbage. Mince garlic and dice onions.
3. In a separate pan, saute garlic and onions for about a couple of minutes. Add shredded chicken and saute for another minute. Then add fish sauce and stir well. Remove from heat and pour in the soup pot with the broth. Stir well.
4. Add macaroni pasta and stir occasionally. Cover and wait for the pasta to cook. When pasta is done, add oyster sauce and season with salt and pepper to taste. Stir well. Add carrots and cook for about three minutes.
5. Then add evaporated milk and mix well. Lastly, add cabbage and stir. Turn off heat and let sit for five minutes before serving. Enjoy!